"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crostini with Olive Pesto Recipe

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This recipe for Crostini with Olive Pesto, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Albis
Added: Sunday, October 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup Kalamata olives
2/3 cup oil-cured black Italian olives, pitted
3 scallions, trimmed and chopped
2 cloves garlic, peeled
1/4 cup extra-virgin olive oil
1/2 lemon
1/3 cup Italian parsley, chopped
Freshly ground black pepper
One loaf Italian bread, cut into sixteen 1/2 inch slices, toasted

Directions:
Directions:
In a food processor, combine the olives, scallions, garlic, oil, lemon juice, parsley and sugar. Process to a medium-fine paste. Season with black pepper. Puree. Spread the puree on toasts and serve.

Number Of Servings:
Number Of Servings:
16 crostini

 

 

 

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