Olivada Crostini Recipes
CROSTINI WITH SPICY GREEN OLIVADA
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.
TOMATO AND OLIVADA CROSTINI
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
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.
OLIVADA CROSTINI
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
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
OLIVE-CHEESE CROSTINI
If you love olives, you will LOVE this spread! This makes about 38-40 of the most delicious crostini appetizers, and they will be the first to vanish at you get together! Make certain to hand-squeeze out the excess moisture in the olives before using in this recipe. Small pumpernickel party slices also work well in place of the French baguette! I strongly suggest to chill the mixture for about 5 hours or even overnight to blend the flavors before topping on the bread, just warm very slightly for a few seconds in the microwave to make spreading easier. If you want lots of olive topping, then double the recipe but do not double the garlic amount!
Provided by Kittencalrecipezazz
Categories Spreads
Time 29m
Yield 40 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine all ingredients (I would suggest to cover and chill a couple of hours minimum to blend the flavors).
- Top each bread slice evenly with mixture.
- Arrange on baking sheets.
- Broil with the oven door partially opened for 3-4 minutes until bubble and golden.
- Delicious!
Nutrition Facts : Calories 61, Fat 3, SaturatedFat 1.6, Cholesterol 6.7, Sodium 136.5, Carbohydrate 6.2, Fiber 0.5, Sugar 0.1, Protein 2.2
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