Crostini di Olive


  • 8 1/2-inch-thick slices pane Toscano or other rustic Italian bread
  • 1 large clove garlic, peeled
  • 3/4 cup pitted black olives (Kalamata, for example)
  • 2 anchovy fillets
  • 3 tablespoons extra-virgin olive oil

Instructions 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.

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