Crostini With Basil Olivada

Recipe Ingredients

1		Narrow loaf Italian bread
2 cups	474ml	Black olives - pitted
1/3 cup	48g / 1.7oz	Freshly-chopped basil
1/4 cup	36g / 1.3oz	Shallot - diced
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Capers
1 tablespoon	15ml	Red wine vinegar - (to 2) - to taste
4		Garlic cloves

Recipe Instructions

Begin by slicing the loaf of bread into 1/2-inch thick slices and transfer the slices to a cookie sheet. Bake at 400 degrees for 3 to 4 minutes or until lightly browned, flip the slices over, and bake an additional 3 to 4 minutes or until lightly browned on the other side. Allow to cool slightly.

Place the remaining ingredients in a food processor and process to a chunky puree. Transfer to a small bowl or crock and serve on a platter with the crostini.

To store extra olivada, transfer to an airtight container, pour a thin layer of olive oil over the top, cover tightly, and store in the refrigerator for a month or more.

This recipe yields 1/2 cups olivada or serves 6 to 8 people.

Variation: For an easy hors'doeuvre suggestion, spread the crostini with the olivada, and then decorate the tops with thinly sliced strips of roasted red pepper (store bought or see recipe), black olive slices, and basil leaves or parsley sprigs.

Source:
The Vegan Chef at http://www.veganchef.com

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