Mixed Olive Crostini Food

MIXED OLIVE CROSTINI

Steps:

• In a small bowl, combine the first six ingredients; stir in mozzarella cheese and parsley. Cut baguette into 24 slices; place on an ungreased baking sheet. Spread with olive mixture., Broil 3-4 in. from the heat for 2-3 minutes or until edges are lightly browned and cheese is melted.

OLIVE ROSEMARY CROSTINI

Steps:

• Heat 2 cloves garlic in oil over low heat in a small skillet. Char bread slices under hot broiler to brown on both sides. Dab charred bread with garlic oil using a pastry brush. Place reserved oil in a small bowl with chopped olives. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy!

CROSTINI

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

CROSTINI WITH OLIVE RELISH

Steps:

• With a sharp knife, slice away peel and pith of lemon. Cut flesh into segments; roughly chop and transfer to a medium bowl. Add olives, red onion, celery, sugar, olive oil, and parsley. Season with salt and pepper and stir to combine. To serve, divide relish among crostini.

MIXED GRILLED CHEESE AND OVEN DRIED TOMATO CROSTINI

Steps:

• Preheat the oven to 250 degrees F.
• Arrange the tomatoes, cut-side up, in a single layer on a parchment or foil-lined baking sheet. Sprinkle with salt. Bake until slightly shriveled but still plump, about 5 hours. Layer them with the herb sprigs in a container, add olive oil to cover, seal tightly and refrigerate for up to 2 weeks.
• Preheat the oven to 400 degrees F.
• Brush both sides of the bread slices with some of the flavored olive oil and place on a baking sheet. Bake until golden, about 7 minutes, turning once about halfway through. While the toasts are hot, rub both sides with the whole garlic clove, placing them back on the baking sheet as you work. Leave the oven on.
• Put a tomato and a small slice of cheese on each toast - it's yummy either with the tomato on the cheese or with the cheese on top. Bake just until cheese starts to melt, about 3 minutes. Serve warm.

OLIVE CROSTINI

Steps:

• Set oven control to broil. Place bread on an ungreased cookie sheet. Broil 4-6 inches from heat for 30-60 seconds or until lightly browned. Mix olives with cheese and spread on bread. Broil 1-2 minutes or until cheese is warm.

OLIVE CROSTINI

Steps:

• Using the choppng blade, process both olives in food processor.
• Remove and set aside.
• With machine running, place garlic cloves and olive oil and butter in bowl.
• Add parmesan cheese.
• Remove and add this mixture to olives.
• Add parsley, and fold in monterrey jack cheese.
• Transfer to a bowl and refrigerate until needed.
• Spread mixture on 24 slices of baguette. Place under broiler until cheese melts, and tops brown nicely.

OLIVE TAPENADE AND GOAT CHEESE CROSTINI

Steps:

• In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.