Olive and Artichoke Tapenade is the perfect easy snack to whip up for last minute guests! It's ready in 10 minutes and is perfect with a nice glass of wine.
Place the baguette slices in a single layer on the sheet plan and drizzle with olive oil to taste.
Bake for 10 minutes to lightly toast.
While the bread toasts, place all ingredients into the food processor.
Pulse the food processor to chop and blend the ingredients, pausing between every couple pulses to scrape down the sides of the food processor with a spatula until the tapenade has reached your desired texture.
Serve immediately with the baguette slices or cover and refrigerate for up to a week.