Crostini di Olive
Recipe type: douhg/breads
  • 8½-inch-thick slices pane Toscano or other rustic Italian bread
  • 1 large clove garlic, peeled
  • ¾ cup pitted black olives (Kalamata, for example)
  • 2 anchovy fillets
  • 3 tablespoons extra-virgin olive oil
  1. Grill or toast the bread.
  2. Set aside.
  3. In a food processor, combine the garlic, olives, anchovies and olive oil.
  4. Pulse the processor to form a paste of the ingredients.
  5. Spread the mixture on the toasted bread.
Recipe by Pizza Today at