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Olive Rosemary Crostini


  • 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


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!