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Black Olive Crostini

From Italian Cooking and Living, February/March 2004

  • 2 cups black olives, pitted
  • 1 clove garlic, roughly chopped
  • 1 teaspoon capers packed in salt, rinsed
  • 1/2 small onion, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • juice of 1/2 lemon
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • salt and freshly ground pepper
  • 1 baguette, sliced 1/4-inch thick
  • 1/2 cup halved cherry tomatoes

In a food processor, combine the olives, garlic, capers, onion, olive oil, lemon juice and vinegars. Season with salt and pepper, and purée until smooth. Lightly toast the bread slices, and spread the olive mixture on each slice. Top with a tomato half, and serve. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana