Comments on: artichoke-olive crostini

By: Sandy Kay

Sandy Kay — Mon, 08 Mar 2010 20:30:00 +0000

I made these for an Oscars party last night and they were a big hit! Plus they were insanely easy. I like garlic so I used two cloves of garlic but it was just a little too garlicky so I think I’d either go back to one clove or choose two smaller cloves. I tossed in a little parmesan cheese just for the fun of it and that was OK. Yet another winner from Smitten Kitchen.

By: Jess

Jess — Sat, 06 Feb 2010 17:58:16 +0000

A note: a little bit of flat-leaf parsley tastes good in here and helps with the color, I’ve also added a handful of wilted spinach.

By: Lisa

Lisa — Fri, 15 Jan 2010 19:45:04 +0000

LOVE THIS! I made this for our NYE mezze table, and it was a super hit. The somewhat cruddy artichoke hearts I bought needed a little jazzing up with some lemon juice, but otherwise, spot on. And not even unhealthy! Thanks for this great contribution to my go-to party recipes!

By: Suzanne

Suzanne — Thu, 07 Jan 2010 16:54:47 +0000

Made it for Christmas Eve. Meh.

By: Kelly

Kelly — Tue, 01 Dec 2009 19:48:51 +0000

I made this last night and it was great! So quick and easy but has big flavor. Would be great for parties and holidays.

By: clubferndale

clubferndale — Sat, 17 Oct 2009 22:55:05 +0000

Stumbled across your wonderful blog yesterday and KNEW this crostini was going to be so good, I’d better make a double batch! Taking it to a party tonight, but my husband and I are having trouble not eating it all with a spoon. I agree with Robin..schmear of goat cheese on the bread. Yesssss! Thanks for a great recipe and really entertaining blog.

By: robin

robin — Tue, 15 Sep 2009 00:24:57 +0000

I made this on Saturday. It was really good. It was so good that I made another batch tonight. It was dinner. It will be lunch tomorrow. A thin smear of fresh goat cheese topped with a big old dollop of this stuff – awesome, simple, it’s a perfect “I’m lazy and don’t feel like cooking” thing. In a fit of total foodie dorkiness, I did a side by side comparison of yours and David Lebovitz’s versions. Yours won, hands down.

By: Susan

Susan — Sat, 12 Sep 2009 15:39:01 +0000

Somehow I missed making this when you first published it. Where was my head?
I made this tapanade yesterday after reading about it on David Lebovitz site. It’s wonderful; the perfect combination of savory, briney and crumbly texture. I can see this used as a sandwich spread, with cream cheese or ricotta as an appetizer or even as a topping for fish. I served it along with some fresh grilled albacore for dinner last night and it was outstanding; better than tartar sauce (which it could be mixed with some mayo to make a better tartar sauce) Excellent recipe, so versatile. Thanks, Deb.

By: Marie

Marie — Sat, 12 Sep 2009 00:07:46 +0000

I just finished reading “The Sweet Life in Paris”. What a joy. Thanks and another thanks for the artichoke crostini.

By: Cynthia

Cynthia — Fri, 04 Sep 2009 13:22:07 +0000

Thank you! This was a huge hit.