Italian Crostini with Olives
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A delicious Italian appetizer with tomatoes and olives on a crostini bread
20 May, 2013
ingredients
Bread
8 slices, baguette
Garlic
2 cloves
Olive oil
4 tbsp
Black olives
125 g
Capers
1 tbsp
Pine nuts
1 tbsp
Tomato paste
2 tbsp
Balsamic vinegar
2 tbsp
Pepper
Tomatoes
sliced
Coriander
leaves
Preparation
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking tray.
Rub the bread slices with the cut cloves of garlic and drizzle with 2 tablespoons olive oil. Put on othe baking tray and cook for 5-8 minutes, until golden.
Put the olives, capers, pine nuts, tomato paste, vinegar and remaining olive oil into a blender and process to a paste. Season to taste with pepper.
Spread on the bread slices and garnish with sliced tomatoes and coriander leaves.
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