Crostini di Olive e Semi di Senape
(Olive and Mustard Seed Crostini)
4 Slices Crusty Italian Bread 1 Clove Garlic - whole 1/2 Cup Olive Oil - Extra virgin 1 Cup Black Italian olives - salt cured 1/4 Tsp. Mustard seeds - black or a mixture of black and yellow 3 Tbl. Parsley - chopped
Grill the bread on both both sides. Rub one side with a garlic clove. Sprinkle olive oil over this side, and spread with a brush or your fingers. Set aside.
Pit the olives. The easiest way to do this is to lay an olive on a cutting board, and then press downward and forward a bit with your thumbs. The pit should pop out easily. Once pitted, place the olives in a food processor. Add the mustard seeds, the parsley and the olive oil to the processor, and process for 30-45 seconds in pulses. You may not need all of the olive oil. The exact amount depends upon the size of the olives. The objective is to obtain a paste that can be spread easily, but is not too loose.
Slather the mixture on the grilled bread. Place in a preheated broiler on the top rack for 2-3 minutes. Serve warm.
Note: If desired a slice or two of tomato may be placed on top of the olive-mustard seed mixture just prior to placing the crostini into the oven.
Last updated on:04/22/01 07:27:30 PM