Crostini with Spicy Green OlivadaDavid Bishop
What to drink: Offer a Pinot Grigio with these toasts.
Recipe information
Yield
Makes 18
Ingredients
1 cup pitted green olives
2 teaspoons fresh lemon juice
1 teaspoon anchovy paste
1 teaspoon chopped fresh rosemary
1/4 teaspoon dried crushed red pepper
1 garlic clove
7 tablespoons extra-virgin olive oil
18 1/3-inch-thick diagonal slices French-bread baguette
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
Preparation
Step 1
Finely chop first 6 ingredients in processor. Blend in 5 tablespoons oil. Transfer to small bowl. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)
Step 2
Preheat oven to 400°F. Arrange bread slices on large baking sheet. Brush with 2 tablespoons oil. Bake until crisp and golden, about 13 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
Step 3
Spread olive mixture onto toasts. Sprinkle with Kalamata olives and serve.
