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Olivada Crostini

June 12, 2011

Olivada Crostini

Olivada Crostini

There is nothing quite like sitting on the patio on a hot summer afternoon basking in the sun.  The only thing better is sitting on the patio on a hot summer day with the umbrella up so that there is a little shade.  It’s nice to have the best of both worlds.  The only thing about hot summer days is that you usually do not have much of an appetite because it is too hot to eat.  That’s why appetizers are so great.  They offer you nourishment in small doses, which is important when you are in the sun.

These Olivada Crositins are amazing.  They are simple and delicious.  The Olivada tapanade is very versatile and may be used on a variety of different things.  You might just want to use it as a spread for a light snack.  Tapanades are great for entertaining in the summer because you can have such a wide variety of them on hand.  If you love appetizers and light snacks on hot days this is definitely something you will want to try.  The crostini are easy to make and they look wonderful when they are on the plate.

Ingredients and Directions for Olivada Crostini

Ingredients and Directions for Olivada Crostini

1.  Ingredients

3/4 cup pitted black olives, Kalamata

1 clove garlic, finely chopped

1 tablespoon capers, drained

1/4 cup olive oil

1/4 cup grated Parmesan cheese

1 tablespoon chopped, fresh parsley

1/4 each red, green and yellow roasted peppers, thinly sliced

1 Loaf french bread

To Prepare the Olivada Tapanade

In a food processor, combine pitted olives, garlic and capers and process briefly to blend. With motor running, slowly add olive oil through

feed tube and process until well blended, but with a little texture. Transfer to a bowl, cover tightly. Can be prepared several days ahead.

To prepare the crostini

Preheat the oven to 400 F.

Slice the French bread into 1/2-inch slices.  Brush with olive oil.  Place the sliced bread on a baking sheet and bake in the oven until golden brown turning after about 5 minutes.  Bake for an additional 5 minutes or until golden brown or lightly toasted on both sides.  Remove from oven.

Spoon a tablespoon of the Olivada on each slice of bread.  Top with Parmesan cheese.  Place two slices roasted pepper on top of the cheese to make an x.

Note:  You may also use fresh mozzarella cheese.  You may return the crostini to the oven to melt the cheese and then place the peppers on top.  Serve immediately.

Olivada Crostini

Olivada Crostini

If you are out in the sun this summer and you want something quick and light to snack on these will surely fill you up.  They pair quite nicely with Strawberry Granita, by the way 🙂

From our kitchen to yours,
Sydney Jones

One Comment leave one →
  1. June 12, 2011 8:15 pm

    I’m trying to live vicariously through all your Northern hemisphere people and enjoy your sun. It’s getting so cold down here in Australia. I love olives in anything so I’ll have to save this recipe for summer.

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