For last night's wine tasting, I made a simple tapenade that suited the Rioja wines perfectly and also provided a useful vegan alternative since one of our guys is vegan and the rest of us could afford to be more so. It's one of my favorite crostini toppings, and I keep the ingredients in the pantry for those days when one suddenly has a need to whip up a little something for unexpected guests.
1 can artichoke hearts, drained
1 5-7 ounce jar spanish olives, drained
2 cloves garlic
olive oil
parsley
Into a food processor, dump the artichoke hearts, spanish olives and peeled garlic cloves. Whiz until finely chopped, then add a small handful of parsley leaves and about two tablespoons of olive oil. Whiz again until well blended.
Serve with toasted baguette slices, and extra points if you grill them over the open flame on your indoor gas grill.