Tuscan Olive Crostini

   

     While on my travels in Italy this year I had the great opportunity of staying in a wonderful old farmhouse on the grounds of an old castle in the hills of Tuscany. Castello Del Trebbio, which grows and supplies their own olives, wine, and vegetables. During our wonderful tour of the castle and the old cellars that are used to make wines and olive oil, we had a fantastic wine and oil tasting accompanied by little crostini that paired perfectly with each wine. One of the crostini that stood out the most to me was a very simple one made of just a few ingredients. Although so simple in its composition the flavor was like nothing I had ever had before. Maybe it was the wine, maybe it was the freshness of the olives picked and made on site, but whatever it was this little appetizer was coming home with me. Tuscan Olive Crostini

Ingredients:

• Small crusty baguette loaf
• 10 oz black olives
• Zest 1 small orange
• Olive oil
• Small handful chopped basil

1. Slice loaf into little crostini rounds. Drizzle with olive oil and bake in 350 degree oven until lightly brown.
2. Meanwhile in a food processor combine olives, zest of orange, small handful of fresh basil leaves. Drizzle in olive oil until you have consistency to spread.
3. Spread over each slice of bread and serve.

     This simple appetizer, (antipasti), is so flavorful. The combination of olives, orange, and hint of basil with some good olive oil are a party in your mouth. I served these at a party I had and not a single one was left. People raved about them.

Prep Time: 5 minutes
Cook Time: 5 minutes
Inactive: 10 minutes
Serves: 4+