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    Olive Rosemary Crostini


    Source of Recipe


    Melanie Finley


    List of Ingredients


    • 2 cloves garlic, cracked away from skin
    • 1/4 cup extra-virgin olive oil
    • 1 small loaf crusty bread, sliced
    • 1/4 lb. Sicilian oil-cured black olives, pitted and chopped
    • 1/4 lb. green olives, pitted and chopped
    • 3 T. capers, drained
    • 1/2 tsp. crushed red pepper flakes
    • 2 sprigs fresh rosemary, leaves stripped from stems


    Instructions


    1. Heat 2 cloves garlic in oil over
    2. low heat in small skillet.
    3. Char bread slices under hot broiler
    4. to brown on both sides.
    5. Dab charred bread with garlic oil using a pastry brush.
    6. Place reserved oil in a small bowl with chopped olives.
    7. Place garlic cloves on a cutting board and pile
    8. together with capers, red-pepper flakes and
    9. rosemary leaves.
    10. Finely chop garlic and herb mixture.
    11. Combine garlic-herb mixture with olives
    12. and oil in a small bowl.
    13. To assemble crostini, spread olive tapenade on toasts.


    Final Comments


    Yield 4 servings
 

 

 

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