Olive Crostini

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Olive Crostini

 

Olive Spread:

3/4 cup black olives

2 garlic cloves, sliced

1 tbsp. capers

salt and pepper

1/4 cup olive oil

1 tbsp. fresh chopped parsley

 

1/2 cup roasted red peppers, cut into thin strips

12 slices Italian bread, sliced 1/2-inch thick

2 balls fresh mozzarella, sliced 1/4-inch thick

 

In a food processor, combine the olives, garlic,

capers, salt and pepper.

Slowly add the olive oil until the mixture is a thick

paste.

Transfer to a bowl and stir in parsley.

Preheat a broiler.

Toast bread briefly just to crisp it.

Spread a small amount of the olive spread on each

toast.

Cover with a slice of cheese and top with 2 strips of

pepper.

Place crostini on a baking sheet and broil 1 minute to

melt cheese.

Serve.

 

 

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