Crostini with Spicy Green Olivada
- Preparing Time: -
- Total Time: -
- Served Person: Makes 18
- 2 teaspoons fresh lemon juice
- 1 teaspoon anchovy paste
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon dried crushed red pepper
- 1 garlic clove
- Carbohydrate 156 g(52%)
- Cholesterol 0 mg(0%)
- Fat 14 g(21%)
- Fiber 7 g(28%)
- Protein 32 g(65%)
- Saturated Fat 2 g(12%)
- Sodium 1930 mg(80%)
- Calories 875
Preparation 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.
Preparation 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.
