Olivada Crostini

Wendy has made this appetizer for parties for twenty years, and it continues to be a favorite. This is an excellent use for a partial loaf of French bread which may be starting to go stale. When the bread is toasted it gets somewhat firmer like the consistency of biscotti. We have discovered pine nuts are becoming expensive, but we don’t know why. We have not tried substituting other nuts; better to wait for a sale on the pine nuts.

Prep Time: 10 minutes

2 (6 oz.) cans pitted black olives, drained
3 Tbsp olive oil
2-4 Tbsp pine nuts, toasted
3 garlic cloves
salt and pepper to taste
French bread circles or ovals, ¼-inch thickness

1.    Preheat oven to 350° F.
2.    Place first four ingredients in a food processor with regular blade. Process until coarsely chopped. Salt and pepper to taste.
3.    Bake bread slices on cookie sheet for 5-6 minutes until slightly toasted. Remove from oven.
4.    Spread olive mixture over each bread round. Serve warm.

Makes 30-40 rounds.

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