Marinated Artichokes and Olive Crostini
baguette; cut into approximately ¼ inch slices
hummus (I used a store-bought hummus)
1 can artichokes; drained and chopped
¼ cup Spanish green olives; chopped
1 tsp. each fresh and finely chopped; rosemary, oregano, parsley, garlic clove; minced
¼ cup olive oil
1 Tbls. balsamic vinegar
Brush baguette slices with olive oil, place on sheet pan and toast in 350-degree oven for about 7 minutes.
Whisk together olive oil and balsamic, add fresh oregano, rosemary, parsley, and garlic, and then mix with artichokes and olives. Spread about a tablespoon of humus on toasted baguette add a generous spoonful of artichoke mixture on top of hummus and top with a shaving of manchego. Makes about 2 dozen.