Green Olivida Crostini Food

CROSTINI WITH SPICY GREEN OLIVADA

Steps:

• Finely chop first 6 ingredients in processor. Blend in 5 tablespoons oil. Transfer to small bowl. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)
• Preheat oven to 400°F. Arrange bread slices on large baking sheet. Brush with 2 tablespoons oil. Bake until crisp and golden, about 13 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
• Spread olive mixture onto toasts. Sprinkle with Kalamata olives and serve.

TOMATO AND OLIVADA CROSTINI

Steps:

• Preheat oven to 350°F.
• Arrange bread slices in one layer on 2 baking sheets and sprinkle half with Parmesan. Toast slices in upper and lower thirds of oven until crisp and golden, 8 to 12 minutes, and cool. Crostini may be made 2 weeks ahead and kept in an airtight container at room temperature.
• In a colander or sieve drain tomatoes well, pressing gently on solids to squeeze out as much liquid as possible, and blot with paper towels. Chop tomatoes fine. In a bowl stir together tomatoes, oil, garlic paste, parsley, sugar, and salt and pepper to taste.
• Put a heaping teaspoon tomato mixture on each Parmesan crostino and top with 1/4 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste and top with a heaping 1/2 teaspoon tomato mixture.
• Garnish crostini with parsley leaves.

GREEN OLIVIDA CROSTINI

Steps:

• Puree all ingrediens in a food processor; season to taste with salt and pepper.
• Transfer to a jar and pour 1/4" olive oil over top to preserve; refrigerate for up to 2 weeks or freeze for later use.
• Crostini:.
• Brush slices of bread with olive oil, cook at 400 degrees until golden brown; about 13 minute (toast can be made 1 day ahead, wrapped tightly).
• To serve; spread Olivia on top of cooled toast, serve as an appetiser.