Featured Recipes

Crostini alle Olive
Little Toast with Olive Tapenade

YIELD: 12 servings.

from Festa del Giardino


1 1/3 cups of pitted black olives (Kalamata or Gaeta)

2 cloves of garlic

4 tablespoons of extra-virgin olive oil (or more to taste)

salt and freshly ground pepper to taste

2 tablespoons of fresh flat-leaf Italian parsley, minced

1 loaf of French baguette cut on the diagonal in ¼ inch thick slices or French Mini Toasts


1. Preheat oven to 375 degrees F.  Place the pieces of bread on a large baking sheet and toast them on each side. Reserve.

2. In a food processor or blender, combine the black olives and garlic with the extra-virgin olive oil.  Pulse to purée the ingredients, season with salt and pepper to taste. Spread a layer of the mixture on each toasted crostini.  Top with some minced parsley.


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