ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW
ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW
ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK
Visit Whole Grains Council
  • Oldways Cultural Food Traditions
  • Oldways Cultural Food Traditions
  • Oldways Cultural Food Traditions
  • Oldways Cultural Food Traditions
Visit Whole Grains Council
Shop
Shop
0
Recipes

Olive Crostini

Quick & Easy Mediterranean Diet Soup Lunch Vegan Vegetarian

Make up a batch of these while your soup cooks or serve on their own as a hearty appetizer.

Leave a comment
Prep Time:

20 minutes

Total Time:

20 minutes

Yield:

5-6 Servings

Print

Ingredients

10-12 slices rustic whole wheat bread

Extra-virgin olive oil

1 cup pitted imported green or black olives

2 cloves garlic

1 tablespoon lemon juice

3 tablespoons extra-virgin olive oil

Instructions

  1. Preheat the oven to 375°F. Arrange the bread slices on a baking sheet, brush the tops with olive oil, and bake for about 6 minutes per side, until lightly toasted.
  2. Combine the olives, garlic, lemon juice, and 3 tablespoons of olive oil in a food processor and blend to form a smooth paste. Spread the mixture on the toasts.

Jeanette Ferrary and Louise Fiszer

Review this Recipe

Your email address will not be published. Required fields are marked *

In order to rate this recipe, a rating of 1 or more stars must be selected.

You might also like

Greek Sorghum Bowl with Artichokes and Olives

Leek & Squash Einkornotto

Bulgur Burgers
Quick & Easy

Migas Con Huevos