Recipe courtesy of Rachael Ray
Episode: Fish on the Fly
Olive Rosemary Crostini
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat 2 cloves garlic in oil over low heat in a small skillet. Char bread slices under hot broiler to brown on both sides. Dab charred bread with garlic oil using a pastry brush. Place reserved oil in a small bowl with chopped olives. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy!

IDEAS YOU'LL LOVE

Muffaletta with Olive Tapenade

Recipe courtesy of Damaris Phillips

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

Fish with Tomatoes, Olives and Capers

Recipe courtesy of Ellie Krieger

Oliver's Chicken Stew

Recipe courtesy of Jody Adams

Salmon with Lemon, Capers, and Rosemary

Recipe courtesy of Giada De Laurentiis

Rosemary-Infused Vinegar

Recipe courtesy of Don Phillips

Rosemary and Pepper Crackers

Recipe courtesy of Valerie Bertinelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking