Crostini with Olivada

Name: Crostini with Olivada
Yield: Makes 20 crostini
Cuisine: Europe, Italian
Ingredients: 1 1/2 cups, pitted kalamata olives; 3 tablespoons, extra-virgin olive oil; 1 tablespoon, capers, rinsed; 4 , anchovy fillets; 2 tablespoons, shredded fresh basil leaves; 2 teaspoons, fresh rosemary; 20 , crostini (see not)

Appetizers
Europe
Italian
Fruits & Vegetables
Vegetables
Breads

Crisp crostini topped with olivada, or olive paste, is a classic appetizer in both France and Italy. The crunchy bread proves the perfect foil to the briny, anchovy- and herb-laced spread— if, that is, you can balance the intense flavor of the disparate components.

SERVES Makes 20 crostini

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