Olive Rosemary Crostini

Name: Olive Rosemary Crostini
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 2 cloves garlic, cracked away from skin; 1/4 cup extra-virgin olive oil; 1 small loaf crusty bread, sliced; 1/4 pound Sicilian oil-cured black, 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

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 servings

Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 servings

Ingredients

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2 cloves garlic, cracked away from skin

1/4 cup extra-virgin olive oil

1 small loaf crusty bread, sliced

1/4 pound Sicilian oil-cured black, 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

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!