Use leftover paste with pasta for dinner. It would make a good in a cold pasta dish, like a salad. Recipe courtesy of smittenkitchen.com
INGREDIENTS
- 1 garlic clove, peeled and smashed
1 cup large green pitted olives
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup Two Rivers extra-virgin olive oil
8 large slices of crusty bread1. Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using.