Olivada crostini

Yield: 1 Servings

Measure Ingredient
¾ cup Pitted black olives, Calamata
1 \N Clove garlic, finely chopped
1 tablespoon Capers, drained
¼ cup Olive oil
\N \N Loaf french bread, or Italian

PREPARATION: In a food processor, combine pitted olives, garlic and capers and process briefly to blend. With motor running, slowly add olive oil through feed tube and process until well blended, but with a little texture. Transfer to a bowl, cover tightly. Can be prepared several days ahead. Slice bread into ¼ inch slices and toast in 400 degree oven about 1 min per side. Serve as appetizer or as a "crouton" with salad course.

Posted to MC-Recipe Digest V1 #293 Date: Mon, 11 Nov 1996 08:54:38 +0100 From: Mary Ellen <ldyspark@...>

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