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Olive Spread Crostini

28 Dec, 2014

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Delicious appetizers featuring a home-made olive spread topped with shredded cheese and basil

Ok we are back to our cooking adventures, this time with an extremely fast to make appetizer. If you like tapenade then this is NOT the classic recipe but just a variation of it. In fact, my olive spread does not contain anchovies or capers because there is just too much salt for my own taste, instead I have added garlic and green onion along with a good amount of olive oil and the result was delicious. It is a bit salty due to olives but not enough to make you drink gallons of water, though a few drinks would definitely work, that’s why I decided to use it on my New Year’s Eve dinner table to get people in the mood faster. Anyway, I loved it and I highly recommend it and as far as my wife is concerned, she was stuffing her face (again!), I barely managed to get my share saved for when I was done with the pictures. Enjoy!

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Olive Spread Crostini
Author: CookingGlory
Serves: 2-4
 
Ingredients
  • 3.5 oz (100g) black olives (or kalamata)
  • 1 garlic clove
  • 1 green onion
  • 2 tbsp olive oil
  • ½ cup shredded cheese
  • 1 red pepper
  • ½ red onion, chopped as small as you want it
  • pepper to taste
Instructions
  1. Remove the pits from olives if needed and place them into a food processor
  2. Add one green onion, one garlic clove and two tablespoons of olive oil; give it a swirl until it turns into a spread
  3. Slice your french baguette and spray a bit of olive oil on each slice; with a knife spread a thin layer of olive mix on each then sprinkle some red onion.
  4. Place bread slices on a baking sheet and bake at 375° F / 190° C until bread becomes lightly golden then remove from oven, add a couple of slices of red pepper, shredded cheese and put back in the oven for 5 more minutes or until the cheese melts.
  5. Add chopped basil and serve. Yummo!
3.5.3226

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