Kalamata Olive Spread and Parmesan Crostini

By Taste of Lime

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.

Kalamata Olive Spread and Parmesan Crostini

Servings: Makes 1 cup olive spread
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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)

Directions

Position the oven rack in the middle of your oven and preheat to 400 degrees. Arrange baguette slices on a baking sheet and lightly brush one side with olive oil, if desired. Bake until lightly toasted, about 8 to 10 minutes. Let cool.