Spicy Artichoke & Anchovy Crostini

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Slice the baguette into 1/2-inch thick rounds.

   ~5 min
2. 2

   Arrange the baguette slices on a baking sheet. Brush lightly with olive oil and toast in the oven for 5-7 minutes, or until golden brown and crispy.

   ~7 min
3. 3

   While the bread is toasting, drain the marinated artichoke hearts, reserving a little of the marinade. Mince the garlic.

   ~3 min
4. 4

   In a food processor, combine the drained artichoke hearts, anchovy fillets, minced garlic, red pepper flakes, 1 tablespoon of the reserved artichoke marinade, and 1 tablespoon of olive oil. Process until a coarse paste forms.

   ~2 min
5. 5

   Stir in the chopped fresh parsley and lemon juice. Season with salt and freshly ground black pepper to taste.

   ~1 min
6. 6

   Spoon the artichoke and anchovy mixture onto the toasted baguette slices. Drizzle with a little extra olive oil if desired.

   ~2 min