My F&W

quick save (...)

Advanced Search

Rating ( 0 )
0
Rate This
Comments
Save
Go to My F&W

Olive and Fennel Crostini

Contributed by Bruno Tramontana and Sabine Busch

SERVINGS: MAKES 4 DOZEN

•BASIC-EASY
•FAST
•MAKE-AHEAD
•VEGETARIAN

slideshow Fast Hors d'Oeuvres

Plus: More Appetizer Recipes and Tips

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

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.

You Might Also Like

(0)

You must be logged in to comment. or

advertisement

advertisement