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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Here's a combination you don't run across too often. From . Ingredients:
2 tablespoons olive oil |
1/2 teaspoon garlic, finely minced |
6 slices raisin bread |
2 medium leeks, trimmed, white and light green parts |
2 teaspoons olive oil |
1/2 teaspoon garlic, finely minced |
1/2 cup kalamata olive, pitted and chopped (or other similar type olive) |
2 tablespoons fresh basil, chopped (not dried) |
salt, to taste |
pepper, to taste |
Directions:
1. Heat oven to 375 degrees.
2. CROSTINI: In a microwave safe container combine 2 tablespoons of the olive oil and 1/2 teaspoon minced garlic. Microwave on HIGH for 20 seconds to infuse the garlic.
3. Place the bread slices on a baking sheet and lightly brush top of the slices with the garlic oil infusion.
4. Bake the bread slices 6 minutes on each side or until toasted. Remove from baking sheet and cool on wire rack. Once cooled, cut diagonally into quarters.
5. TAPENADE: Cut the leeks lengthwise into quarters and rinse well. Slice leeks crosswise into 1/8 inch thick pieces.
6. Heat 2 teaspoons of the olive oil in a skillet over medium-high heat. Saute the leeks and garlic until softened, about 5 minutes.
7. Remove pan from heat and stir in the olives and basil. Season mixture with salt and pepper to taste.
8. To serve, spoon approximately 1 rounded teaspoonful onto each crostini and arrange on a serving platter. The tapenade can also be placed in a bowl for guests to serve themselves-toasted raisin crostini on the side.
9. Crostini can be served warm or at room temperature.
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