Crostini with Spicy Green Olivada

Crostini with Spicy Green Olivada
Photo by David Bishop

Ingredients

  • 2 teaspoons fresh lemon juice
  • 7 tablespoons extra-virgin olive oil
  • 1 garlic clove
  • 1 garlic clove
  • 1 teaspoon fresh rosemary
  • 18 1/3-inch-thick diagonal slices French-bread baguette
  • 1 cup pitted green olives
  • + 29 more ingredients
    • 1 cup pitted green olives
    • 1 cup pitted green olives
    • 2 teaspoons fresh lemon juice
    • 7 tablespoons extra-virgin olive oil
    • 1 cup pitted green olives
    • 7 tablespoons extra-virgin olive oil
    • 2 teaspoons fresh lemon juice
    • 1 teaspoon fresh rosemary
    • 1 garlic clove
    • 18 1/3-inch-thick diagonal slices French-bread baguette
    • 1 garlic clove
    • 1 teaspoon fresh rosemary
    • 1 teaspoon fresh rosemary
    • 18 1/3-inch-thick diagonal slices French-bread baguette
    • 18 1/3-inch-thick diagonal slices French-bread baguette
    • 2 teaspoons fresh lemon juice
    • 7 tablespoons extra-virgin olive oil
    • 1 teaspoon anchovy paste
    • ¼ teaspoon dried crushed red pepper
    • ¼ cup pitted Kalamata olives or other brine-cured black olives
    • 1 teaspoon anchovy paste
    • ¼ teaspoon dried crushed red pepper
    • 1 teaspoon anchovy paste
    • ¼ teaspoon dried crushed red pepper
    • ¼ cup pitted Kalamata olives or other brine-cured black olives
    • 1 teaspoon anchovy paste
    • ¼ teaspoon dried crushed red pepper
    • ¼ cup pitted Kalamata olives or other brine-cured black olives
    • ¼ cup pitted Kalamata olives or other brine-cured black olives

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

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