Olive Rosemary Crostini

Ingredients

• 3 tablespoons capers drained
• 1 small loaf top sliced
• 2 sprigs rosemary leaves fresh
• 2 cloves garlic 
• 0.3 pound olive green pitted chopped
• 0.3 pound oil-cured olives black pitted chopped
• 0.3 cup olive oil extra virgin extra-virgin
• 0.5 teaspoon pepper red crushed

Equipment

• bowl
• frying pan
• broiler
• cutting board
• pastry brush

Directions

1. 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.
2. Place reserved oil in a small bowl with chopped olives.
3. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture.
4. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy!