Name: Olive and Fennel Crostini
Ingredients: 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

Yield:

4 dozen

Ingredients

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

Directions

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.