Crostini With Spicy Green Olivada Recipes

CROSTINI WITH SPICY GREEN OLIVADA

Crostini with Spicy Green Olivada image

Yield Makes 18

Number Of Ingredients 9

Ingredients

1 cup pitted green olives
2 teaspoons fresh lemon juice
1 teaspoon anchovy paste
1 teaspoon chopped fresh rosemary
1/4 teaspoon dried crushed red pepper
1 garlic clove
7 tablespoons extra-virgin olive oil
18 1/3-inch-thick diagonal slices French-bread baguette
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives

Steps:

Finely chop first 6 ingredients in processor. Blend in 5 tablespoons oil. Transfer to small bowl. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)
Preheat oven to 400°F. Arrange bread slices on large baking sheet. Brush with 2 tablespoons oil. Bake until crisp and golden, about 13 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
Spread olive mixture onto toasts. Sprinkle with Kalamata olives and serve.

GREEN OLIVADA

Green Olivada image

Provided by Food Network

Categories appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 5

Ingredients

3 cups (20 ounces) pitted good quality green olives
4 peeled cloves garlic
1/2 cup extra virgin olive oil (if the olives are packed in olive oil, then use the oil from the jar)
2 tablespoons lemon juice
Salt and freshly ground black pepper

Steps:

Puree all of the ingredients in a food processor; season to taste with salt and pepper. Transfer to a jar and pour 1/4-inch of olive oil over the top to preserve; refrigerate for 2 weeks or freeze for longer.

OLIVADA CROSTINI

Olivada Crostini image

This is a black olive lovers dream!!! Has a very nice appearance with the contrast of the black olives and red bell pepper. One of my favorites. Adapted from BA

Provided by Zetty66

Categories Spreads

Time 15m

Yield 2 cups

Number Of Ingredients 7

Ingredients

12 ounces pitted whole ripe olives, drained
3 tablespoons olive oil
2 tablespoons pine nuts, toasted
2 large garlic cloves
salt and pepper
1 loaf French baguette
red bell pepper, roasted (can be purchased in a jar)

Steps:

Blend olives, oil, pine nuts, and garlic in a processor. Season with salt and pepper (can be made one week ahead and refrigerated).
Cut bell pepper into slices and set aside.
Slice French bread into slices on a diagonal.
Preheat oven to 350 degrees. Place bread slices in a single layer on baking sheet. Bake until lightly toasted, 10 minutes.
Spread olive paste on toasts. Top with bell pepper slices.

Nutrition Facts : Calories 1149.7, Fat 53, SaturatedFat 7.4, Sodium 3130.7, Carbohydrate 146.4, Fiber 13.8, Sugar 0.9, Protein 25.4

TOMATO AND OLIVADA CROSTINI

Tomato and Olivada Crostini image

Categories Olive Tomato Appetizer Bake Vegetarian Parmesan Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 50 crostini

Number Of Ingredients 9

Ingredients

a 16-inch thin loaf Italian or French bread, cut into 1/4-inch-thick slices
1/3 cup freshly grated Parmesan cheese
two 28-ounce cans Italian whole tomatoes, seeded and drained
1/4 cup extra-virgin olive oil
1 small garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
2 teaspoons minced fresh parsley leaves
1/2 teaspoon sugar
about 1/3 cup olivada or other bottled black olive paste(Olivada or other bottled black olive paste available at specialty foods shops and some supermarkets)
Garnish: about 50 small fresh parsley leaves

Steps:

Preheat oven to 350°F.
Arrange bread slices in one layer on 2 baking sheets and sprinkle half with Parmesan. Toast slices in upper and lower thirds of oven until crisp and golden, 8 to 12 minutes, and cool. Crostini may be made 2 weeks ahead and kept in an airtight container at room temperature.
In a colander or sieve drain tomatoes well, pressing gently on solids to squeeze out as much liquid as possible, and blot with paper towels. Chop tomatoes fine. In a bowl stir together tomatoes, oil, garlic paste, parsley, sugar, and salt and pepper to taste.
Put a heaping teaspoon tomato mixture on each Parmesan crostino and top with 1/4 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste and top with a heaping 1/2 teaspoon tomato mixture.
Garnish crostini with parsley leaves.

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