Olive and Fennel Crostini

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4 dozen


  • 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


  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.

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