Crostinis with Green Olive Pesto

While bruschetta literally means "toast" in Italian, the term crostini refers to slices of toast spread with an endless choice of savory toppings.  The quality of bread used to make crostini is very important.  It should be firm and crusty around the edges while the middle is chewy, yet soft enough to soak up any juices that might leak from the topping without falling apart.  

 

  

Makes: 3 dozen

Prep time: 20 mins

Cook time: 15 mins

INGREDIENTS:

1 1/2 cups large or jumbo green olives, pitted (I liked Pimento) 

1/2 red onion or shallot, chopped

1/4 cup pine nuts or almonds

1/2 cup extra virgin olive oil or more

Lemon juice (~ 1/2 of a lemon)

Rustic Italian bread or baguette sliced up

Extra virgin olive oil

DIRECTIONS:

For Pesto:

In a food processor, cobine the olive, onion, pine nuts and garlic, and blend for 1 minute.  With the motor running, slowly add the olive oil until it forms a thick, smooth paste.  The amount of olive oil you use will depend on how smooth or chunky you want the pesto to be.  Allow pesto to stand 30 mins prior to using so the juices can combine. (Makes 2 1/2 cups)

For Crostinis:

Put bread slices on a baking sheet and sprinkle the slices of bread generously with olive oil.  Toast bread under the oven broiler or at 450 F, until golden.  Arrange breads on a serving platter and spread the mixture on the toasted bread slices.  Sprinkle more olive oil on top if desired. 

Ready for toasting