Ingredients
| 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 |
Directions
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.
Source: www.epicurious.com