1 pint greek olives
1/4 cup pine nuts
1 teaspoon fresh chopped garlic (or chopped garlic in oil)
fresh pepper
1 loaf french bread
to taste olive oil
For the spread: pit olives, place in mini food processor with pine nuts, garlic and fresh pepper to taste, chop until blended relatively smooth. For the Crostini: Slice french bread into 1/3 inch pieces, brush with olive oil and lightly broil on both sides. Spread olive spread on cooled crostini, place decoratively on a serving dish and garnish with either parsley or greens from celery.
Based on individual serving.
Calories: 250
Total Fat: 12 g
Carbohydrates: 31 g
Protein: 6 g
|
