Olive and Fennel Crostini

  • Servings: MAKES 4 DOZEN
KEY: Cocktail Party, Graduation Party, Holiday Open House, New Year's Eve, Italian, Appetizers/starters, Dips & Spreads, Basic/Easy, Fast, Make Ahead, No-Cook, Vegetarian

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 1/2 pound oil-cured black olives, pitted (1 3/4 cups)
  • 1/4 cup fresh orange juice
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons fennel seeds
  • 1/2 teaspoon finely grated orange zest
  • Salt
  • 1 baguette, sliced 1/2 inch thick and toasted

How to make this recipe

  1. In a food processor, combine the olives with the orange juice, olive oil, fennel seeds and orange zest and process to a coarse paste. Scrape into a bowl and season with salt. Spread each toast with 1 teaspoon of pesto and serve.

Make Ahead

The pesto can be refrigerated for up to 2 days.

Contributed By Published October 2000

Related Video

More Videos
How to Poach Eggs in a Strainer

482962 recipes/olive-and-fennel-crostini 2013-12-06 Bruno Tramontana, Sabine Busch cocktail-party|graduation-party|holiday-open-house|new-years-eve|italian|appetizers-starters|dips-and-spreads|20-for-a-crowd|basic-easy|fast|make-ahead|no-cook|vegetarian october-2000,Sabine Busch,Bruno Tramontana,Marco de Grazia,olive and fennel crostini,bruschetta appetizer,italian food recipes,olive-and-fennel-crostini 482962