Guest guest Posted September 28, 2007 Report Share Posted September 28, 2007 Crostini with Black Olive Pesto 1 cup Imported black olives in brine extra virgin olive oil 1 garlic cloves, finely choppe 2 tsps. lemon zest, preferably from lemon 1 tbsp. capers 12 thin bread rounds, cut from style loaf extra-virgin olive oil In a blender or processor, process until the olives are either coarse- or fine-textured, depending on preference, adding enough olive oil to make a dense paste. Remove and stir in lemon zest and capers. Chill. This may be made in advance. It keeps for weeks. To make the crostini, very lightly brush bread rounds with olive oil and arrange on a cookie sheet. Place in a 400-degree oven until golden on the surface but not hard-toasted all the way through. Using a teaspoon, spread a little of the black olive pesto on each crostini. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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