Olive Rosemary Crostini (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 cloves garlic, cracked away from skin |
1/4 cup extra-virgin olive oil |
1 small loaf crusty bread, sliced |
1/4 pound sicilian oil-cured black, pitted and chopped |
1/4 pound green olives, pitted and chopped |
3 tablespoons capers, drained |
1/2 teaspoon crushed red pepper flakes |
2 sprigs fresh rosemary, leaves stripped from stems |
Directions:
1. 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!
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