Crostini with Spicy Green Olivada

Name: Crostini with Spicy Green Olivada
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon anchovy paste; 18 inches thick diagonal slices French-bread baguette; 1 teaspoon chopped fresh rosemary; 1 garlic clove; 237 milliliters pitted green olives; 59 milliliters coarsely chopped pitted Kalamata olives or other brine-cured black olives; 2 teaspoons fresh lemon juice; 7 Tbsps extra-virgin olive oil; 0 teaspoons dried crushed red pepper

Crostini with Spicy Green Olivada might be just the hor d'oeuvre you are searching for. This recipe makes 18 servings with 70 calories, 1g of protein, and 7g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have anchovy paste, thick diagonal french-bread baguette, rosemary, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Finely chop first 6 ingredients in processor. Blend in 5 tablespoons oil.

Ingredients you will need

Cooking Oil

Transfer to small bowl. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)

Equipment you will use

Bowl

Preheat oven to 400°F. Arrange bread slices on large baking sheet.

Ingredients you will need

Bread

Equipment you will use

Baking Sheet

Oven

Brush with 2 tablespoons oil.

Ingredients you will need

Cooking Oil

Bake until crisp and golden, about 13 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)

Equipment you will use

Oven

Spread olive mixture onto toasts.

Ingredients you will need

Spread

Olives

Sprinkle with Kalamata olives and serve.

Ingredients you will need

Kalamata Olives

Equipment

Bowl

Baking Sheet

Oven

Ingredients

Servings:

1teaspoon

anchovy paste 18inches

thick diagonal slices French-bread baguette 1teaspoon

chopped fresh rosemary 1

garlic clove 237milliliters

pitted green olives 59milliliters

coarsely chopped pitted Kalamata olives or other brine-cured black olives 2teaspoons

fresh lemon juice 7Tbsps

extra-virgin olive oil 0teaspoons

dried crushed red pepper

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castello di Ama Chianti Classico San Lorenzo Gran Selezione. It has 4.5 out of 5 stars and a bottle costs about 48 dollars.