Artichoke Pate with Toasted Walnuts on Olive Oil Toasted Crostini
2 cups of marinated artichokes (from a jar), drained well
2 tbsp of the marinated artichoke liquid
1/2 cup finely grated parmesan
1/4 cup fine breadcrumbs
1/4 cup olive oil
juice of a lemon
1 garlic clove, chopped
salt and pepper to taste
1/4 cup walnuts, freshly toasted
chives, finely chopped (optional)
Combine all the pate ingredients in a food processor.
Preheat oven to 350°.
Slice the baguette into 1/4 slices. Brush with olive oil and taost in the oven for 10 minutes, turn them over and bake for another 5 minutes until good and toasty.
Put the pate in a bowl, sprinkle with chives and lay out crostini and toasted walnuts and serve!