Recipe information
Yield
Makes 18 Servings
Ingredients
1
cup pitted green olives
2
teaspoons fresh lemon juice
1
teaspoon anchovy paste
1
teaspoon chopped fresh rosemary
1
/4 teaspoons dried crushed red pepper
1
garlic clove
7
tablespoons extra-virgin olive oil
18
1/3-inch-thick diagonal slices French-bread baguette
1
/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
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Preparation
Step 1
Finely chop first 6 ingredients in processor. Blend in 5 tablespoons oil. Transfer to small bowl. DO AHEAD Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.
Step 2
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. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
Step 3
Spread olive mixture onto toasts. Sprinkle with Kalamata olives and serve.