HOME > Recipes > Olive Rosemary Crostini

Olive Rosemary Crostini

Experience the flavors of Italy with this green and black olive mixture slathered on crusty bread. Serve with Oven-Roasted Cod Crusted with Herbs and Fennel Slaw Salad.

Ingredients

  • 2 cloves garlic, cracked away from skin

  • 1/4 cup extra virgin olive oil (EVOO)

  • 1 small loaf crusty bread, sliced

  • 1/4 pound Sicilian oil-cured black olives, pitted and chopped

  • 1/4 pound green olives, pitted and chopped

  • 3 tablespoons capers, drained

  • 1/2 teaspoon crushed red pepper flakes

  • 2 sprigs fresh rosemary, leaves stripped from stems

Preparation

Heat two cloves garlic in EVOO over low heat in a small skillet. Char the bread slices under a hot broiler to brown on both sides. Dab the charred bread with garlic oil using a pastry brush and reserve the remainder. Place the reserved oil in a small bowl with the chopped olives. Place the garlic cloves on a cutting board and pile together with the capers, red pepper flakes and rosemary leaves. Finely chop the garlic and herb mixture and combine with the olives and oil in a small bowl. To assemble the crostini, spread the olive tapenade on toasts and enjoy!

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...