Olive Crostini Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 16 1/4" slices French baguette
1 1/2 cup pitted black olives
6 Tablespoons olive oil, divided
1/2 lb assorted fresh mushrooms, cleaned and sliced
2 large garlic cloves, peeled
Salt and freshly ground pepper
8 thin shavings fresh Parmesan cheese
2 Italian plum tomatoes, cut crosswise into eight 1/4" slices
8 fresh Basil leaves
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Directions: |
Directions:Preheat oven to 350º. Place bread slices on a baking sheet and bake about 5 minutes to lightly toast on one side. In food processor, combine olives and 3 tablespoons of the olive oil. Pulse until finely diced. In large skillet, heat remaining 3 Tbsp. olive oil over medium heat.Add mushrooms and garlic and cook 5 minutes. Season with salt and pepper. Remove from heat.
Remove garlic from mushroom mixture and rub over surface of toasted bread. Spread olive mixture on all 16 slices. Cover 8 of the slices with reserved mushroom mixture. Cover the other 8 slices with Parmesan and tomatoe slice. Season all 16 pieces generously with pepper. Bake 3-4 minutes or until hot. Remove from oven and place basil leaves over tomatoes. Serve hot. |
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Number Of
Servings: |
Number Of
Servings:16 |
Personal
Notes: |
Personal
Notes: This is my favorite appetizer from the "Colorado Collage" cookbook. If you don't have a food processor you could buy a couple cans chopped olives instead.
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