Crostini with Spicy Green Olivada

Offer a light Pino Grigio with these toasts.

Crostini with Spicy Green Olivada


Quantity Ingredients
1 cup pitted green olives
2 tsp fresh lemon juice
1 tsp anchovy paste
1 tsp chopped fresh rosemary
1/4 tsp dried crushed red pepper flakes
1 clove garlic
7 tbsp extra-virgin olive oil
18 1/3-inch diagonal slices French bread baguette
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives


 1. In a food processor, add green olives, lemon juice, anchovy paste, rosemary, red pepper flakes and garlic. Finely chop. Blend in 5 tablespoons oil until smooth. 2. Transfer to a small bowl. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) 3. 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.) 4. Spread olive mixture onto toasts. Sprinkle with Kalamata olives and serve. Makes 18 toasts.