Crostini With Olive Relish Recipes

CROSTINI WITH OLIVE RELISH

Crostini with Olive Relish image

Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 8

Ingredients

1 lemon
1 cup chopped pitted green olives
1 tablespoon minced red onion
1 celery stalk, diced small
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh parsley
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 159 g, Fat 16 g, Fiber 2 g

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

Ingredients

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 D'EMILY

Crostini D'Emily image

Tiny toasts to serve with a festive dip or baked garlic!

Provided by emily

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 15m

Yield 6

Number Of Ingredients 4

Ingredients

1 day old baguette
¼ cup butter, softened
1 tablespoon olive oil
3 cloves garlic, chopped

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Slice the baguette crosswise into 1/4 inch thick slices
In a small bowl, stir together the butter, olive oil, and chopped garlic. Spread the butter mixture onto each slice of the bread. Place the slices onto a cookie sheet buttered side up.
Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or until lightly toasted, and hard.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 43.2 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 1.8 g, Protein 9.1 g, SaturatedFat 5.5 g, Sodium 546.6 mg, Sugar 2 g

MEDITERRANEAN CROSTINI

Mediterranean Crostini image

In this recipe, toast rounds are topped twice, first with a garlicky chickpea spread, then with an olive relish.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 30m

Number Of Ingredients 8

Ingredients

1 can (15 1/2 ounces) chickpeas, drained and rinsed
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, minced
Coarse salt and freshly ground pepper
8 large pitted green olives, cut into 1/8-inch slivers
2 tablespoons finely diced celery, plus celery leaves for garnish
12 slices (1/3 inch thick) baguette, toasted

Steps:

Make spread: In a food processor, combine chickpeas, 1/4 cup oil, lemon juice, and garlic. Pulse to form a smooth paste. Season with salt and pepper, and set aside.
Make relish: In a small bowl, combine 1 tablespoon oil, olives, and celery. Season with salt and pepper, and set aside.
Divide chickpea spread evenly among toasts, and top with olive relish. Drizzle with remaining tablespoon oil; season with pepper. Serve immediately, garnished with celery leaves.

ROAST BEEF AND ARUGULA CROSTINI WITH OLIVE-RED PEPPER RELISH

Roast Beef and Arugula Crostini with Olive-Red Pepper Relish image

Categories Beef Leafy Green Olive Pepper No-Cook Quick & Easy Bon Appétit

Yield Makes 16

Number Of Ingredients 8

Ingredients

3 tablespoons chopped drained roasted red peppers from jar
3 tablespoons slivered pitted black olives (such as Kalamata)
1 1/2 teaspoons dried thyme
1 teaspoon red wine vinegar
5 ounces fresh goat cheese
16 1/4-inch-thick diagonal baguette slices, toasted
1 ounce baby arugula
16 very thin slices rare roast beef

Steps:

Mix red peppers, olives, thyme, and vinegar in small bowl for relish. (Can be made 1 day ahead. Cover and refrigerate.) Reserve 2 tablespoons goat cheese for garnish. Spread remaining goat cheese on toasted baguette slices. Divide arugula among toasts. Fold roast beef slices to fit toasts; place atop arugula. Sprinkle beef slices lightly with salt and pepper. Top each with 1/3 teaspoon reserved goat cheese and small dollop of relish. Arrange crostini on platter and serve.

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