Green Olive Paste on Crostinis Recipe

Name: Green Olive Paste on Crostinis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf French bread, cut into 1/4-inch rounds; 1/4 cup plus 6 tablespoons Spanish extra-virgin olive oil; Salt and freshly ground black pepper; 2 tablespoons slivered, blanched almonds; 8 ounces pitted and drained green Spanish olives; 2 anchovy fillets, drained; 1 tablespoon capers, drained; 2 tablespoons chopped fresh parsley leaves; 1 tablespoon fresh lemon juice; 1 teaspoon minced garlic; 1 teaspoon grated lemon zest; 1/2 teaspoon fresh thyme leaves; 1/4 teaspoon freshly ground black pepper; 1/4 cup shaved Manchego cheese; 3 tablespoons diced pimientos; Spanish paprika, for garnish

Servings: persons

1 loaf French bread, cut into 1/4-inch rounds
1/4 cup plus 6 tablespoons Spanish extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons slivered, blanched almonds
8 ounces pitted and drained green Spanish olives
2 anchovy fillets, drained
1 tablespoon capers, drained
2 tablespoons chopped fresh parsley leaves
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1 teaspoon grated lemon zest
1/2 teaspoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1/4 cup shaved Manchego cheese
3 tablespoons diced pimientos
Spanish paprika, for garnish

1
Preheat the oven to 375 degrees F.
2
Place bread rounds on a baking sheet.
3
Using 1/4 cup of the olive oil, brush each slice with olive oil, and sprinkle lightly with salt and freshly ground pepper.
4
Bake for 15 to 20 minutes, or until golden brown.
5
Remove from the oven and cool completely.
6
Add the almonds to the bowl of a food processor and pulse until ground.
7
Add the olives and the next 8 ingredients to the processor.
8
Pulse until well combined.
9
With the motor running, add the remaining 6 tablespoons of oil through the feed tube and process to a smooth paste, scraping down the sides as needed.
10
Adjust the seasonings, to taste.
11
Spread about 1 tablespoon of the paste on each crostini.
12
Top each with a cheese shaving and a sprinkle of pimientos.
13
Dust paprika over the top of each crostini.
14
Serve immediately.
15
The paste can be used immediately or refrigerated in an airtight container for up to 1 week.
16
Bring olive paste to room temperature before serving.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 loaf French bread, cut into 1/4-inch rounds, 1/4 cup plus 6 tablespoons Spanish extra-virgin olive oil, Salt and freshly ground black pepper, 2 tablespoons slivered, blanched almonds, and more.

Yes, Green Olive Paste on Crostinis falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Olive Paste on Crostinis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions