Crostini with Spicy Green Olivada

Ingredients

• ¼ cup pitted Kalamata olives or other brine-cured black olives
• 7 tablespoons extra-virgin olive oil
• 1 garlic clove
• ¼ teaspoon dried crushed red pepper
• 1 teaspoon fresh rosemary
• 1 teaspoon anchovy paste
• 2 teaspoons fresh lemon juice
• + 2 more ingredients
• • 1 cup pitted green olives
  • 18 1/3-inch-thick diagonal slices French-bread baguette

Finely chop first 6 ingredients in processor. Blend in 5 tablespoons oil. Transfer to small bowl. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Preheat oven to 400°F. Arrange bread slices on large baking sheet. Brush with 2 tablespoons oil. Bake until ...

View full recipe at Epicurious