POLENTA CROSTINI WITH OLIVE TOPPING
Crostini means "little toasts" and here prepared polenta (comes in a roll in the deli section near the fresh mozzarella cheeses and olive bar, if your grocery is so equipped), is sliced and fried in a little olive oil until toasted. It is topped with a two varieties of olives, tomato, and fresh herbs. I thought this was a tapenade, but come to find out, tapenade gets it's name from capers (which are not used in this recipe).
Provided by threeovens
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine olives, garlic, anchovy, tomato, and oregano to form topping.
- Heat olive oil in a skillet and brown polenta slices on both sides.
- Top toasted slices with olive topping and serve warm or at room temperature.
Nutrition Facts : Calories 46.1, Fat 4.4, SaturatedFat 0.6, Cholesterol 0.8, Sodium 110.8, Carbohydrate 1.5, Fiber 0.6, Sugar 0.3, Protein 0.6
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