Olive Rosemary Crostini

1. 1

   Heat 2 cloves garlic in oil over low heat in a small skillet.

2. 2

   Char bread slices under hot broiler to brown on both sides.

3. 3

   Dab charred bread with garlic oil using a pastry brush.

4. 4

   Place reserved oil in a small bowl with chopped olives.

5. 5

   Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves.

6. 6

   Finely chop garlic and herb mixture.

7. 7

   Combine garlic-herb mixture with olives and oil in a small bowl.

8. 8

   To assemble crostini, spread olive tapenade on toasts and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.