Olive Crostini

Olive Crostini

(16-pieces)

Ingredients:

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)

Directions:

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