- Rachael Ray - https://www.rachaelray.com -

Olive Rosemary Crostini

Experience the flavors of Italy with this green and black olive mixture slathered on crusty bread. Serve with Oven-Roasted Cod Crusted with Herbs [1] and Fennel Slaw Salad [2].



Heat two cloves garlic in EVOO [3] over low heat in a small skillet [4]. Char the bread slices under a hot broiler to brown on both sides. Dab the charred bread with garlic oil using a pastry brush and reserve the remainder.

Place the reserved oil in a small bowl [5] with the chopped olives. Place the garlic cloves on a cutting board [6] and pile together with the capers, red pepper flakes and rosemary leaves. Finely chop the garlic and herb mixture and combine with the olives and oil in a small bowl [5].

To assemble the crostini, spread the olive tapenade on toasts and enjoy!