Makes 12 / An easy appetizer. Prep tips: The crostini and tapenade can be made a day or two ahead. Keep crostini in an airtight container at room temperature. Wait until the last minute to assemble so the toast doesn't get soggy.

1 small baguette (2 ounces)

½ tablespoon plus 1 teaspoon extra-virgin olive oil

4-5 artichoke heart quarters packed in water, drained (about 1 ounce)

7 ripe pitted green olives (such as Sicilian or Moroccan), rinsed and drained (about 1¾ ounces)

1 clove garlic

1 tablespoon chopped fresh parsley, plus a little more for garnish

1 teaspoon capers, rinsed and drained

½ teaspoon fresh lemon juice, or to taste

1. Preheat oven to 375°. Cut baguette into twelve ¼-inch-thick slices and place on a baking sheet. Brush with ½ tablespoon olive oil and bake 10-15 minutes, until golden. Remove and cool.
2. Cut artichoke hearts into ¼-inch dice and set aside. Place olives, garlic, parsley, capers, and remaining 1 teaspoon olive oil in a small food processor; process until well combined. Transfer to a small bowl, add diced artichoke, and mix well. Add lemon juice, plus pepper to taste. Cover and refrigerate until 1 hour before serving.
3. Bring tapenade to room temperature. Mound 1 teaspoon onto each crostini. Garnish with parsley and serve.

PER SERVING (2): 59 cal, 52% fat cal, 4g fat, 0g sat fat, 0mg chol, 1g protein, 6g carb, 0g fiber, 164mg sodium