in Italy

Crostini with olive paste

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Ingredients for 4 servings:

  • 150 g olives, Kalamata, pitted
  • 4 anchovy fillets in oil
  • 2 tbsp capers
  • 1 clove(s) garlic
  • 2 tbsp fresh basil, chopped
  • 60 ml olive oil
  • Salt
  • pepper
  • 1 baguette(s), cut into 12 slices

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Preheat oven to 190 degrees Celsius. Finely chop all ingredients except the bread in a blender, but do not puree. Season with salt and pepper. Toast the bread for 2-3 minutes on each side until golden brown and spread with the mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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