BC Smoked Salmon and Black Olive Crostini
Number of Servings:
24INGREDIENTS
2
anchovy fillets
2
tsp (10 ml)
capers, drained
2
tsp (10 ml)
extra virgin olive oil
2/3
cup (170 ml)
kalamata olives, pitted and rinsed
1
loaf Italian or French bread cut into 24 slices
1
small garlic clove, peeled
6
sli
smoked salmon
DIRECTIONS
- In a food processor or blender, combine the olives, anchovies, capers and olive oil.
- With the motor running, drop in the garlic and process using long pulses to a fairly smooth purée, scraping down the sides of the bowl if needed. OR, chop the ingredients by hand until they become a paste.
- (Olivade can be stored in the fridge for up to one week.)
- Preheat oven to 400 F (200 C.)
- Arrange bread in a single layer on a baking sheet and bake 5-8 minutes, turning the bread once, until it is pale golden on both sides.
- The crostini can be stored at room temperature in a sealed plastic bag for 8 hours, or frozen.
- Spread each toast with 1 tsp (5 ml) of olive mixture and serve.
