Greek Olive Spread and Crostin

[Guest guest]

Greek Olive Spread and Crostin

 

Olive Spread:

1/2 cup Greek olives, pitted

3 tablespoons extra virgin olive oil

1 tablespoon chopped, fresh basil

1 tablespoon capers, drained

2 cloves garlic, minced

 

Crostini:

1 baguette, sliced or loaf of French or Italian bread

olive oil

crushed garlic

 

Combine olives, capers, basil, garlic and 3 tablespoons of olive oil in food

processor. Run the blade long enough to chop and blend the ingredients. It

should be a little coarse, not smooth.

Transfer the olive spread to a serving dish and set aside.

Brush both sides of sliced baguette with olive oil and crushed garlic and

arrange on a baking sheet. Bake the bread in preheated 400 degree oven for about

10 minutes or until toasted.

Allow crostini to cool before serving.

Give the olive spread a stir before setting out as the olive oil tends to

separate from the other ingredients after sitting.

Garnish with a sprig of basil and a few whole olives.