Kalamata Olive Spread and Parmesan Crostini
Found only on the Peloponnese peninsula in Greece, Kalamata olives are known for their distinct flavor and deep purple color. That alone makes them a great choice for a colorful and outstanding appetizer, or just a simple snack any time of day. Here, we’ve added a little bit of orange juice, some extra virgin olive oil, and finely diced shallot to make a Kalamata olive spread that tastes so good. Topped with a thin slice of parmesan cheese, it has the perfect combination of flavors – both fruity and salty. Whether it’s served on crostini, crackers, or pita bread, it’s quick and easy to put together.
It works well as an appetizer for an impromptu get-together with friends, but it can also be made a day in advance if you’re planning a party and want to get some things done early.
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Kalamata Olive Spread and Parmesan Crostini
Ingredients
- 1 cup pitted Kalamata olives
- 2 tablespoons extra virgin olive oil
- 1 tablespoon orange juice
- 1 teaspoon finely diced shallot
Directions
Combine all of the ingredients in a small food processor and mix until coarsely chopped. Spread on the crostini and top with a piece of parmesan cheese. I use a potato peeler to shave very thin slices from a wedge of parmesan.To Make the Crostini
- 1 baguette cut into 1/2-inch slices
- Olive oil to brush on baguette (optional)
