Olive Rosemary Crostini

Recipe Ingredients

2		Garlic cloves - cracked away
		From skin
1/4 cup	59ml	Extra-virgin olive oil
1 cup	237ml	Loaf crusty bread - sliced (small)
1/4 lb	113g / 4oz	Sicilian oil-cured black olives - pitted, chopped
1/4 lb	113g / 4oz	Green olives - pitted, chopped
3 tablespoons	45ml	Capers - drained
1/2 teaspoon	2.5ml	Crushed red pepper flakes
2 sections		Fresh rosemary - leaves stripped
		From stems

Recipe Instructions

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!

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B29) - from the TV FOOD NETWORK

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