Tapenade-Artichoke Hearts on French Bread

Recipe by COOKGIRl
READY IN: 27mins


  • 1
    cup imported olive, pitted, sliced
  • 12
    cup marinated artichoke hearts, drained and chopped
  • 13
    cup fresh basil, chopped (*NOT* dried)
  • 3
    tablespoons olive oil
  • 1
    tablespoon capers, drained
  • 1
    teaspoon orange zest, grated
  • 18
    slices French bread (cut 1/2-inch thick)
  • 4
    ounces crumbled goat cheese, your choice (French feta, boursin, chevre, etc.)


  • Preheat oven to 375 degrees.
  • In a food processor or blender, combine the olives (save a few for garnish), artichoke hearts, 1/4 cup fresh basil, olive oil, capers, and the orange zest. Pulse mixture until coarsely pureed. Set aside.
  • Arrange the bread slices on a baking sheet and toast in the preheated oven until lightly browned on both sides, approximately 10 minutes total.
  • Remove the toast from the oven. Divide the tapenade mixture and spread on each slice. Top with the goat cheese of your choice; return to oven and bake 1-2 minutes or just until cheese melts.
  • Transfer the toast to a serving platter and garnish with the remaining sliced olives and some fresh basil.