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Olive Rosemary Crostini

Olive Rosemary Crostini
This is a delicious way to spend a half hour while waiting for dinner. Munch on some delicious crostini - not too filling but with a wonderful variety of flavors that will prime your taste buds for dinner. Perfect with chilled Pinot Grigio.
Ingredients:

2 cloves peeled garlic
1/4 cup extra virgin olive oil
1 small loaf crusty bread, sliced
1/4 pound Sicilian oil-cured black olives, pitted and chopped
1/4 pound green olives, pitted and chopped
3 tablespoons capers, drained
1/2 teaspoon crushed red chile peppers
2 sprigs fresh rosemary leaves



Directions:


Heat the garlic cloves in olive oil over a low heat in a medium skillet.


Char the bread slices under a hot broiler so that they're brown on both sides. Use a pastry brush to dab the toasted bread with olive oil.


Take the unused oil and combine it in a small bowl with the olives.


Place the garlic cloves on a cutting board and pile them with the capers, pepper flakes, and rosemary leaves. Chop the garlic and herb mixture and combine it with the olives in a small bowl.


Assemble the crostini by spreading it with olive tapenade on the toasts.



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