Crostini with Spicy Green Olivada

By mschweickert

Ingredients

• 1 cup pitted green olives
• 2 teaspoons fresh lemon juice
• 1 teaspoon anchovy paste
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon dried crushed red pepper
• 1 garlic clove
• 7 tablespoons extra-virgin olive oil
• 18 1/3-inch-thick diagonal slices French-bread baguette
• 1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives

Details

Servings 18
Adapted from epicurious.com

Preparation

Step 1

Preparation

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 crisp and golden, about 13 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)

Spread olive mixture onto toasts. Sprinkle with Kalamata olives and serve.

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