Crostini With Block Olive Caviar

• pitted black olives↗2 cups
• capers↗1 tablespoon
• chili pepper, cored, seeded, and finely chopped↗1⁄2
• cooked artichoke bottom (may substitute half a small zucchini)1
• extra virgin olive oil↗4 -5 tablespoons
• whole meal bread↗4 -6

Step-by-step instructions

1. 1

   In a blender or food processor, process, olives, chili pepper, artichoke bottom, and 2 tablespoons olive oil to a smooth puree, adding more olive oil if necessary.

2. 2

   remove crusts of bread and cut into quarters. brush lightly with the remaining olive oil and toast in preheated 400 degreeF oven for 6 to 8 minutes or until golden. Spread caviar over the crostini and serve.