Polenta Crostini With Olive Topping |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Crostini means little toasts and here prepared polenta (comes in a roll in the deli section near the fresh mozzarella cheeses and olive bar, if your grocery is so equipped), is sliced and fried in a little olive oil until toasted. It is topped with a two varieties of olives, tomato, and fresh herbs. I thought this was a tapenade, but come to find out, tapenade gets it's name from capers (which are not used in this recipe). Ingredients:
1/4 cup green olives, pitted and finely chopped |
1/4 cup black olives, pitted and finely chopped |
1 garlic clove, minced |
1 anchovy fillet, minced |
1/4 cup tomato, chopped |
1 teaspoon fresh oregano, chopped (or more to taste) |
1 tablespoon olive oil |
16 slices prepared polenta |
Directions:
1. Combine olives, garlic, anchovy, tomato, and oregano to form topping.
2. Heat olive oil in a skillet and brown polenta slices on both sides.
3. Top toasted slices with olive topping and serve warm or at room temperature.
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