Best Olivada Crostini Recipes

Tomato and Olivada Crostini image

Yield Makes about 50 crostini

Number Of Ingredients 9

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.

Crostini with Spicy Green Olivada image

Yield Makes 18

Number Of Ingredients 9

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.

Olivada Crostini image

Provided by Zetty66

Categories Spreads

Time 15m

Yield 2 cups

Number Of Ingredients 7

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

OLIVADA CROSTINI image

Yield 2 cups

Number Of Ingredients 7

2 6 oz cans pitted ripe whole medium olives, drained
3 tablespoons olive oil
2 tablespoons pine nuts, toasted
2 large garlic cloves
1 8 oz French bread baguette cut diagonally into slices
Roasted red peppers sliced
Mozzarella, slivered

Steps:

Blend the first 4 ingredients in processor. Season the olive paste with salt and pepper to taste. (Can be made 1 week ahead. Cover and refrigerate. Preheat the oven to 350. Place bread in a single layer on the baking sheet. Bake until lightly toasted. 10 minutes. Spread olive paste on toasts. Top with red peppers and cheese. Put under broiler until mozzarella in slightly melted- NOT LONG. Serve warm. Alternatively, serve olive paste alone to be spead on crackers.