Thursday, June 20, 2013

Olive Crostini

Olive Crostini


1 cup Pitted Kalamata Olives, drained
6 fillets Anchovies
2 tbsp. Capers, drained
2 cloves Fresh Garlic, peeled
¼ cup Extra Virgin Olive Oil
16 slices Crostini (see note)


Place the olives, anchovies, capers and garlic in a food processor. Finely chop this mixture and turn out into a medium bowl. Stir in the olive oil until well mixed. Spread the mixture on the Crostini pieces and serve.

Note: Cut a baguette on the bias to make 16 ½ inch slices. Discard the ends for another use.

Note: As a variation, top each completed slice with some fresh mozzarella and bake in a pre-heated 400 degree oven for 5 minutes before serving.

Ideas for Future Efforts

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