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Crostini with Olive Relish


Refrigerate relish, without parsley, in an airtight container, up to 3 days.

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  • 1 lemon
  • 1 cup chopped pitted green olives
  • 1 tablespoon minced red onion
  • 1 celery stalk, diced small
  • 1/4 teaspoon sugar
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh parsley
  • Coarse salt and ground pepper



Step 1

With a sharp knife, slice away peel and pith of lemon. Cut flesh into segments; roughly chop and transfer to a medium bowl. Add olives, red onion, celery, sugar, olive oil, and parsley. Season with salt and pepper and stir to combine. To serve, divide relish among crostini.

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