Olive Crostini Food

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MIXED OLIVE CROSTINI



Mixed Olive Crostini image

"These little toasts are pretty and irresistible-they're always a big hit. Even though they look like you fussed, the ingredients are probably in your pantry." -Laurie LaClair, North Richland Hills, Texas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 9

1 can (4-1/4 ounces) chopped ripe olives
1/2 cup pimiento-stuffed olives, finely chopped
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
1 tablespoon olive oil
2 garlic cloves, minced
3/4 cup shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1 French bread baguette (10-1/2 ounces)

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.

Nutrition Facts : Calories 102 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 221mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

CROSTINI



Crostini image

This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!

Provided by BPENDILL

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 18m

Yield 6

Number Of Ingredients 6

1 French baguette, cut into diagonal 1/2 inch slices
¼ cup olive oil
¼ cup butter or margarine
2 cloves garlic, minced
salt and pepper to taste
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 19 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 7.1 g, Sodium 597.6 mg, Sugar 2 g

GRAPE AND OLIVE GOAT CHEESE CROSTINI



Grape and Olive Goat Cheese Crostini image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 40m

Yield about 30 crostini

Number Of Ingredients 9

1 small baguette, sliced into 1/2-inch-thick slices (about 30 slices)
1/4 cup plus 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 cloves garlic, 1 left whole and 1 minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon fresh thyme leaves
1 cup green seedless grapes, sliced in half
1/2 cup pitted kalamata olives, sliced in half
One 8-ounce log goat cheese, at room temperature

Steps:

  • Preheat oven to 425 degrees F and line a sheet tray with a wire rack.
  • Place the baguette slices on the rack. Brush both side of the slices with 1/4 cup olive oil and sprinkle with salt and pepper. Toast in the oven until light brown and crispy, about 6 minutes. Let cool, then rub each slice with the whole clove of garlic.
  • Heat the remaining 3 tablespoons olive oil in a large fry pan over medium heat. Add minced garlic, crushed red pepper and thyme and cook for 1 minute. Add grapes and olives and cook, stirring, until heated through and grapes begin to soften, 3 to 4 minutes.
  • Spread about 1 tablespoon goat cheese on each crostini. Top each with the grape and olive mixture. Transfer to serving platter and serve.

CROSTINI



Crostini image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 22m

Yield 6 servings

Number Of Ingredients 4

About 1/2 loaf good, crusty bread such as ciabatta, sliced as thinly as possible
2 tablespoons extra-virgin olive oil
Gray salt and freshly ground pepper
2 tablespoons freshly grated Parmesan, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking, and dust with Parmesan, if using. Serve hot, warm, or room temperature.

OLIVE ROSEMARY CROSTINI



Olive Rosemary Crostini image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 cloves garlic, cracked away from skin
1/4 cup extra-virgin olive oil
1 small loaf crusty bread, sliced
1/4 pound Sicilian oil-cured black, pitted and chopped
1/4 pound green olives, pitted and chopped
3 tablespoons capers, drained
1/2 teaspoon crushed red pepper flakes
2 sprigs fresh rosemary, leaves stripped from stems

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!

OLIVE ARTICHOKE CROSTINI RECIPE



Olive Artichoke Crostini Recipe image

Garlicky, toasty, salty and fresh, Olive Artichoke Crostini makes a welcomed, lighter, appetizer at the party. vegetarian w/ vegan option

Provided by Traci York | Vanilla And Bean

Time 25m

Number Of Ingredients 11

14 oz Artichoke Hearts (canned, drained)
2-4 Cloves Garlic (your choice, peeled and rough chopped *See Note)
1/2 C Kalamata Olives (drained)
2 Tbs Capers (drained)
1/2 C Fresh Parsley (chopped, divided)
1 Tbs Fresh Lemon Juice
4 Tbs Olive Oil + 2-3 Tbs for brushing (I use California Olive Ranch)
1/4 tsp Sea Salt + a pinch for finishing
1/8 tsp Red Pepper Flakes (optional)
1/4 C Shredded Parmesan Cheese (optional)
1 Baguette

Steps:

  • Preheat oven to 350F. Line sheet pan with parchment paper.
  • In a food processor, add the artichokes to the bowl and pulse until finely chopped, not pureed. Pour into a large mixing bowl.
  • Add the garlic, olives, capers and 1/3 C parsley to the food processor bowl. Pulse until finely chopped, about the same size as the artichokes. Pour into the large mixing bowl with the artichokes.
  • In a small bowl, whip the lemon juice and olive oil into an emulsion. Pour over the artichoke mixture. Add the sea salt, adjust to taste. If using pepper flakes, add them now. Mix well.
  • Cut the baguette into 1/2" pieces on the bias. Brush each piece with olive oil. Bake crostini until toasty and golden, about 8-10 minutes, turning the toasts over 1/2 way through baking. Spread artichoke mixture on top of each piece and garnish with optional parmesan cheese, the remaining parsley and a light pinch of sea salt.
  • Store in a lidded container for up to two weeks in the refrigerator.

Nutrition Facts : Calories 338 kcal, Carbohydrate 27 g, Protein 7 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 1256 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

OLIVE OIL GARLIC CROSTINI



Olive Oil Garlic Crostini image

This healthy, no-fuss dish is ready in just a few minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 4

1 whole grain baguette
1/4 cup extra-virgin olive oil
Salt
1 large garlic clove, peeled

Steps:

  • Preheat broiler.
  • Slice baguette in half lengthwise. Brush each half thoroughly with olive oil and sprinkle lightly with salt. Broil 1-2 minutes, until bread is lightly toasted.
  • Rub each piece of toast with the raw garlic.

CROSTINI WITH OLIVES AND FETA SPREAD



Crostini With Olives and Feta Spread image

This is a fantastic weekend appetizer. This can be prepared up to two days ahead, covered, and refrigerated until ready to use, actually it tastes even better if prepared ahead of time. The recipe may be doubled if desired. Prep time includes baking the crostini.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 20m

Yield 20 serving(s)

Number Of Ingredients 8

1 loaf baguette-style French bread (unsliced)
4 ounces sun-dried tomatoes packed in oil
1/4 cup chopped kalamata olives or 1/4 cup ripe olives
1 -2 cloves fresh minced garlic (or to taste)
1 (3 ounce) package cream cheese, softened
4 ounces feta cheese, crumbled
2 tablespoons milk
shredded fresh basil (to garnish)

Steps:

  • To make crostini: partially freeze the unsliced bread loaf.
  • Cut into 40 (1-inch-thick) slices.
  • Arrange on a cookie sheets.
  • Drain the tomatoes, reserving oil.
  • Lightly brush one side of each slice with the reserved tomato oil or olive oil.
  • Bake in a 300 degree oven for 6 minutes; turn over the slices; bake for another 6 minutes more, or until golden brown.
  • Finely chop the drained tomatoes; stir in the olives and the minced garlic; set aside.
  • In a small bowl, beat the cream cheese until softened.
  • Beat in the feta cheese and milk until smooth.
  • Spread the feta/cream cheese mixture on top of the oiled side of the baked crostini.
  • Top with a small dollop of tomato mixture.
  • Garnish the crostini with shredded fresh basil.

Nutrition Facts : Calories 112.3, Fat 4.5, SaturatedFat 2.1, Cholesterol 10.2, Sodium 248.8, Carbohydrate 14.6, Fiber 1.1, Sugar 0.3, Protein 3.7

OLIVE-CHEESE CROSTINI



Olive-Cheese Crostini image

If you love olives, you will LOVE this spread! This makes about 38-40 of the most delicious crostini appetizers, and they will be the first to vanish at you get together! Make certain to hand-squeeze out the excess moisture in the olives before using in this recipe. Small pumpernickel party slices also work well in place of the French baguette! I strongly suggest to chill the mixture for about 5 hours or even overnight to blend the flavors before topping on the bread, just warm very slightly for a few seconds in the microwave to make spreading easier. If you want lots of olive topping, then double the recipe but do not double the garlic amount!

Provided by Kittencalrecipezazz

Categories     Spreads

Time 29m

Yield 40 serving(s)

Number Of Ingredients 10

1 (4 ounce) can chopped black olives, well drained
1/2 cup pimento stuffed olive, finely chopped
1/2 cup grated parmesan cheese
1/4 cup butter, softened
1 tablespoon fresh minced garlic (or less to taste)
2 tablespoons minced green onions (optional, or use yellow onion)
1 cup finely shredded monterey jack cheese
1/4 cup finely chopped fresh parsley
1 teaspoon black pepper (optional)
1 French baguette (sliced into 1/4-inch thick slices)

Steps:

  • In a bowl combine all ingredients (I would suggest to cover and chill a couple of hours minimum to blend the flavors).
  • Top each bread slice evenly with mixture.
  • Arrange on baking sheets.
  • Broil with the oven door partially opened for 3-4 minutes until bubble and golden.
  • Delicious!

Nutrition Facts : Calories 61, Fat 3, SaturatedFat 1.6, Cholesterol 6.7, Sodium 136.5, Carbohydrate 6.2, Fiber 0.5, Sugar 0.1, Protein 2.2

TOMATO JAM AND OLIVE TAPENADE ON GARLIC CROSTINI



Tomato Jam and Olive Tapenade on Garlic Crostini image

Provided by Reggie Southerland

Categories     appetizer

Time 40m

Yield Depends on size of bread slices

Number Of Ingredients 16

2 cups peeled, seeded and diced plum tomatoes
1 large clove garlic, peeled and chopped
1 cup carrot juice (recommended: Trader Joe's)
2 tablespoons tomato paste
1 tablespoon fresh lemon zest
1 tablespoon ground fennel seed, optional
2 tablespoons brown sugar
1 teaspoon kosher salt
1/2 lemon, juiced
1 cup pitted black French-cured olives, drained
1 clove garlic
1/2 cup freshly chopped parsley leaves
1/2 cup green pitted olives
1/2 teaspoons red pepper flakes
1 baguette
1 clove fresh garlic

Steps:

  • To make the Jam: Combine all the ingredients in a food processor and blend until well combined. Transfer the mixture to a saucepan and over low-medium heat, reduce by
  • 1/3, stirring occasionally. Cool to room temperature before serving.
  • To make the Tapenade: Combine all the ingredients in a food processor and pulse until coarsely mixed. Set aside.
  • To make the Crostini: Preheat oven to 350 degrees F. Thinly slice the baguette crosswise, and line up on a cookie sheet. Toast in the oven until golden brown, about 7 to 10 minutes. Remove from the oven. Slice the garlic clove in half and rub each toast with the cut side of the garlic. Serve with Tomato Jam and Olive Tapenade.

OLIVE AND ROASTED PEPPER CROSTINI



Olive and Roasted Pepper Crostini image

Based on a recipe from Jill Sklar's and Annabel Cohen's book, Eating for Acid Reflux. They say in its intro, "An appetizer you can make in a hurry, these crostini are delicious as appetizers, to serve with soup or salad or anytime you need a quick snack. They exclude reflux triggers like tomatoes and garlic, yet still retain the flavors that make these such a popular appetizer choice. For variety, add ingredients, change ingredients, and develop your own repertoire of crostini." I haven't tried this yet.

Provided by mersaydees

Categories     European

Time 25m

Yield 30-40 crostini rounds

Number Of Ingredients 7

1 French baguettes or 1 whole grain baguette
1/2 cup extra virgin olive oil
1 cup kalamata olive, pitted and chopped
2 red bell peppers or 2 yellow bell peppers, roasted
1 cup asiago cheese, shredded
fresh parsley, chopped (garnish)
1 bunch basil leaves (garnish)

Steps:

  • Preheat oven to 350°F Prepare baking sheet by spraying with nonstick cooking spray.
  • Slice baguette and brush rounds with olive oil. Sprinkle the next 4 ingredients over the rounds and place on prepared baking sheet.
  • Bake for 10 minutes until the edges of the breads are crunch and the topping is hot.
  • Garnish with fresh basil leaves.

TAPENADE CROSTINI



Tapenade Crostini image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 15m

Yield About 24 servings

Number Of Ingredients 10

One 12-ounce jar large roasted red peppers, drained
One 9 1/2-ounce jar pitted kalamata olives, drained
One 5 3/4-ounce jar pimento-stuffed olives, drained
2 cloves garlic, or more to taste
Red pepper flakes, to taste
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup extra-virgin olive oil
1 package prepared crostini (about 24) or 24 baguette slices
One 6 1/2-ounce jar pesto
Chopped fresh parsley, for garnish

Steps:

  • Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.
  • Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.

TOMATO AND OLIVADA CROSTINI



Tomato and Olivada Crostini image

Categories     Olive     Tomato     Appetizer     Bake     Vegetarian     Parmesan     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 50 crostini

Number Of Ingredients 9

a 16-inch thin loaf Italian or French bread, cut into 1/4-inch-thick slices
1/3 cup freshly grated Parmesan cheese
two 28-ounce cans Italian whole tomatoes, seeded and drained
1/4 cup extra-virgin olive oil
1 small garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
2 teaspoons minced fresh parsley leaves
1/2 teaspoon sugar
about 1/3 cup olivada or other bottled black olive paste(Olivada or other bottled black olive paste available at specialty foods shops and some supermarkets)
Garnish: about 50 small fresh parsley leaves

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.

OLIVE CROSTINI



Olive Crostini image

This is a wonderful first course; our son, who wouldn't eat an olive if he fell on it, devours these each time I serve them. I thought that I would have a little of the mix to take home when I took this to a dinner party recently; alas, the host would not let it leave her home!

Provided by cmacooks

Categories     Spreads

Time 25m

Yield 24 pc, 6-8 serving(s)

Number Of Ingredients 10

1/2 cup pitted black olives
1/2 cup stuffed green olive
2 garlic cloves
1/2 cup monterey jack cheese, shredded
1/2 cup parmesan cheese, shredded
4 tablespoons butter
2 tablespoons olive oil
1/4 cup fresh parsley, chopped
1/2 teaspoon pepper
1 whole baguette, sliced

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.

Nutrition Facts : Calories 194.4, Fat 18.6, SaturatedFat 8.9, Cholesterol 36.1, Sodium 331.8, Carbohydrate 1.7, Fiber 0.5, Sugar 0.2, Protein 5.8

OLIVE CROSTINI



Olive Crostini image

Make and share this Olive Crostini recipe from Food.com.

Provided by DailyInspiration

Categories     Healthy

Time 20m

Yield 12 serving(s)

Number Of Ingredients 4

1 loaf French bread, cut into 12 slices about 1-inch thick
1/3 cup green olives
1/3 cup ripe olives
1 (5 ounce) carton garlic & herb cheese spread

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.

Nutrition Facts : Calories 290.9, Fat 5.1, SaturatedFat 2.1, Cholesterol 6.6, Sodium 717, Carbohydrate 49.6, Fiber 2.3, Sugar 2.2, Protein 12.1

ARTICHOKE AND OLIVE CROSTINI



Artichoke and Olive Crostini image

Categories     Olive     Appetizer     Broil     Cocktail Party     Quick & Easy     Artichoke     Gourmet

Yield Makes 4 servings or 12 hors d'oeuvres

Number Of Ingredients 6

12 (1/2-inch-thick) slices from a long Italian loaf (3 inches wide)
3 1/2 tablespoons extra-virgin olive oil
2 (6 1/2-oz) jars marinated artichoke hearts, drained, rinsed well, and patted dry
2 tablespoons heavy cream
6 tablespoons chopped pitted green olives (1/2 cup)
3 tablespoons finely chopped red onion

Steps:

  • Preheat broiler.
  • Arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tablespoons oil (total). Broil 4 to 6 inches from heat until golden on top, about 30 seconds. Turn toasts over and broil until golden, about 30 seconds more. Transfer toasts to a rack to cool.
  • Pulse artichokes with cream in a food processor until finely chopped. Transfer mixture to a bowl and stir in salt and pepper to taste.
  • Stir together olives, onion, and 1/2 tablespoon oil in a small bowl. Spread toasts evenly with artichoke cream and top with olive mixture. Drizzle with remaining 1 1/2 tablespoons oil just before serving.

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Estimated Reading Time 1 min


FIG AND BLACK OLIVE TAPENADE CROSTINI - POETRY OF SPICES
Fig and black olive tapenade crostini appetiser is a beautiful blend of slightly sweet, tangy, creamy, crunchy, and savoury all in one. Kalamata olives have a smooth texture and a very pleasant saltiness from brining, and combining them with sweet figs and tangy capers in the tapenade gives a beautiful twist to this Provençal classic. This tapenade of black olives …
From poetryofspices.com
5/5 (1)
Category Appetisers
Cuisine Italian
Calories 200 per serving


OLIVE CROSTINI WITH ALMONDS - MY FOOD AND FAMILY
5 Min (s) 5 Min (s) Prep. Break out of your everyday routine with this Olive Crostini with Almonds recipe. Made with Italian-style crostini toast, sliced almonds and PHILADELPHIA Olive with Red Bell Pepper Cream Cheese Spread, this Olive Crostini with Almonds makes for a perfect afternoon snack.
From myfoodandfamily.com
Category Home
Calories 160 per serving
Total Time 5 mins


OLIVE AND FENNEL CROSTINI RECIPE - FOOD AND WINE
In a food processor, combine the olives with the orange juice, olive oil, fennel seeds and orange zest and process to a coarse paste. Scrape …
From foodandwine.com
Servings 48


RAN’S LEMON/OLIVE TUNA CROSTINI - JILL'S TABLE
1. Place the tuna in a bowl along with the chopped olives, the garlic aioli, mustard and parsley. Stir to combine. 2. Season with salt and pepper to taste. Refrigerate until ready to assemble. 3. Place a spoonful of the tuna spread on each crostini and distribute evenly. 4.
From jillstable.ca
Servings 4
Total Time 15 mins
Category Apps & Snacks


CROSTINI | RECIPETIN EATS
Preheat oven (all types): – Small crostini to 160°C/325°F – Large crostini to 180°C/350°F. Brush olive oil lightly on bread, sprinkle with a bit of salt. Flip and repeat. Bake 10 minutes, turning halfway, or until fully crispy. Rub bread lightly on one side with cut face of garlic.
From recipetineats.com
5/5 (1)
Category Appetizer
Servings 2
Calories 599 per serving


AVOCADO AND OLIVE CROSTINI - COUNTRY LIVING
Avocado and Olive Crostini. By Marian Cooper Cairns and Dawn Perry. Oct 13, 2015 Brian Woodcock. This zesty app gets a kick from spicy Sambal. Advertisement - Continue Reading Below . Yields: 8 Prep Time: 0 hours 10 mins Total Time: 0 hours 10 mins Ingredients. 1 avocado. Kosher salt. 16 baguette slices, toasted. 1/3 c. sliced olives. Sambal, for serving. …
From countryliving.com
Cuisine American
Category Vegetarian, Thanksgiving, Appetizers
Servings 8
Total Time 10 mins


OLIVE TAPENADE CROSTINI | RECIPE | FOOD, YUMMY APPETIZERS ...
This Olive Tapenade Crostini is definitely holiday party worthy. Dec 16, 2015 - One of my favorite things about the holidays is trying new recipes and sharing them with you! This Olive Tapenade Crostini is definitely holiday party worthy. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.ca


OLIVE CROSTINI | RECIPE | CROSTINI RECIPES, RECIPES, PARTY ...
Olive Crostini. Claire Bennett. 316 followers . Bread Appetizers. Finger Food Appetizers. Appetizers For Party. Appetizer Recipes ... Start your party off right with these party food ideas and easy appetizer recipes for dips, spreads, finger foods, and appetizers. We know the importance of a delicious appetizer recipe. Whether attending a tailgate, wedding shower, or …
From pinterest.com


ROASTED GRAPE AND OLIVE CROSTINI | - FOOD SAPOR
Popular Food & Recipes Ideas provide some awesome, cool, nice and amazing collection of roasted grape and olive crostini |. You can share this roasted grape and olive crostini | collection of Food Sapor to your social media such as Pinterest, facebook, twitter etc.
From foodsapor.com


OLIVE TAPENADE | ITALIAN RECIPE | MEDITERRANEAN TABLE
Olive Tapenade: We love Italian food and that's why we're sharing our favorite recipe. Get the goods from our online food store and put on your apron. The recipes are simple but result in both delicious and impressive dishes. From salads and dressings to meat and seafood, Med table will make you an Italian chef. Ingredients: 1 cup chopped ST Mediterranean fantasy (pitted) 2 …
From mtableco.com


OLIVE OIL CROSTINI, UPC: 079893114330 PRICE CONVERSIONS
OLIVE OIL CROSTINI, UPC: 079893114330 contain(s) 433 calories per 100 grams (≈3.53 ounces) [ price] Ingredients: WHEAT FLOUR, NON-HYDROGENATED PALM OIL, EXTRA VIRGIN OLIVE OIL, SALT, YEAST, WHEAT CEREAL FLOUR, WHEAT GLUTEN. Manufacturer: Glencourt Inc. Food category: Breads and Buns; A few foods with a name containing, like or …
From aqua-calc.com


GREEN OLIVE CROSTINI | CANADIAN LIVING
Lightly brush slices baguette with olive oil. Bake on baking sheet in 400°F (200°C) oven until crisp, 10 minutes. In food processor, pulse together olives, lemon juice, hot pepper flakes and anchovy paste until coarsely chopped. Pulse in extra-virgin olive oil. Stir in garlic. Serve with crostini.
From canadianliving.com


5 EASY CROSTINI RECIPES - TATYANAS EVERYDAY FOOD

From tatyanaseverydayfood.com


WHAT IS CROSTINI? (WITH PICTURES) - DELIGHTED COOKING
Crostini with cream cheese, tomato, olive, and basil. To make this food, many cooks use custom-made loaves that will provide the the desired size of slices. Any type of Italian bread, such as ciabatta, also can be used. As a general rule, each individual crostini is designed to be held easily in the hand and might be bite-size as well. The ...
From delightedcooking.com


33 CROSTINI IDEAS | CROSTINI, FOOD, RECIPES
Feb 25, 2017 - Explore Mango Olive's board "Crostini" on Pinterest. See more ideas about crostini, food, recipes. Feb 25, 2017 - Explore Mango Olive's board "Crostini" on Pinterest. See more ideas about crostini, food, recipes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.ca


BEST MUSHROOM AND GRAPE CROSTINI RECIPES | GIADA ...
Remove the crostini from the tray and set aside to cool. Step 3. While the crostini bake, combine the mascarpone, chives and salt in a small bowl. Set aside. Step 4. Increase the oven temperature to 500ºF. Step 5. On the same baking sheet, combine the mushrooms, red grapes, thyme leaves, shallots, olive oil and salt. Toss well to coat and combine.
From foodnetwork.ca


OLIVE CROSTINI RECIPE / 17+ BASIC RECIPE VIDEOS - THE CAKE ...
Olive Crostini Recipe A simple yet irresistible appetizer made with tart, briny olives, capers, fresh garlic, pepper, and olive oil then served on toasted baguette . ½ cup pitted black olives; The crostini are sprinkled with parmesan cheese and toasted in the oven . In mini food processor, mix olives, evoo, vinegar and garlic. ½ cup pimento ...
From thecakedecoratingtechniques.jenpros.com


OLIVE CROSTINI - MEDITERRANEAN RECIPES
You can never have too many Mediterranean recipes, so give Olive Crostini a try. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 6g of fat, and a total of 81 calories. This recipe serves 24. It works best as a hor d'oeuvre, and is done in approximately 17 minutes. This recipe from Simply Recipes …
From fooddiez.com


BLACK OLIVE CROSTINI WITH CARAMELIZED ONIONS
In large, heavy skillet, heat olive oil over medium heat. Add onion and toss to coat with oil. Cook 20–25 minutes, stirring frequently until onions are golden-brown and soft. Stir in rosemary and cook 2 minutes longer. Remove from heat and let cool. Stir in olives and season to taste with salt and pepper. Transfer to tightly sealed container ...
From vegetariantimes.com


STEP UP YOUR APPETIZER GAME WITH THESE TASTY CROSTINI RECIPES
This delicious crostini recipe is super easy to whip together. Start by making the whipped ricotta by adding ricotta cheese, herbs and olive oil to a food processor, and blend until smooth. Next, use a piping bag to distribute the whipped ricotta onto toasted baguette slices.
From ca.style.yahoo.com


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