Crostini di Olive
Author: Pizza Today
Recipe type: douhg/breads
- 8½-inch-thick slices pane Toscano or other rustic Italian bread
- 1 large clove garlic, peeled
- ¾ cup pitted black olives (Kalamata, for example)
- 2 anchovy fillets
- 3 tablespoons extra-virgin olive oil
- Grill or toast the bread.
- Set aside.
- In a food processor, combine the garlic, olives, anchovies and olive oil.
- Pulse the processor to form a paste of the ingredients.
- Spread the mixture on the toasted bread.