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Crostini with Mascarpone & Marinated Olives

Source of Recipe


Adapted from "Taste," by David Rosengarten






List of Ingredients



• -- Crostini --
  
• 1 (12-inch) French bread baguette
  
• About 3 Tbsp extra virgin olive oil
  
• 1 large clove garlic, halved
  
• .
  
• -- Topping --
  
• 1 Tbsp finely grated lemon zest
  
• 2 Tbsp chopped parsley
  
• 2 tsp chopped fresh thyme
  
• 1-1/3 cups Kalamata olives, drained
  
• 1 Tbsp lemon juice
  
• 1 Tbsp extra virgin olive oil
  
• Freshly ground black pepper to taste
  
• Generous 1/2 cup mascarpone cheese
  






Instructions



1. To prepare the crostini: Heat oven to 375 degrees. Slice the baguette into about 1/2-inch thick slices. Lightly brush both sides with olive oil and place on a baking sheet. Bake until golden brown, about 8 minutes per side.
   
   
2. While still warm, rub the crostini with the cut side of the garlic. Cool and store in a tin or zip-top food-grade storage bag no more than 4 hours.
   
   
3. To prepare the topping: Finely chop the lemon zest, parsley and thyme together. Scrape into a bowl. Finely chop the olives and add to the mixture. Stir in lemon juice, olive oil and several grinds of fresh black pepper. Set aside 10 minutes.
   
   Spread each crostini with mascarpone cheese and top with some of the marinated olives.
   
   Yield: 24 crostini