Kalamata Olive Spread and Parmesan Crostini
We top our Kalamata olive spread with a thin slice of parmesan cheese, and it’s a perfect combination for a crostini. It has a distinct fruity and salty flavor. I love this spread, not only because it tastes so good, but it can be made a day in advance if you’re planning a party and want to get some things done early.
I like to serve this along with Stuffed Dates Wrapped in Prosciutto and our Fig Spread and Mascarpone Crostini.
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Kalamata Olive Spread and Parmesan Crostini
Ingredients
- 1 cup pitted Kalamata olives
- 2 tablespoons extra virgin olive oil – 100% California Olive Oil | Shop Now
- 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.you might also like
- Spicy Hummus with Roasted Peppers
- Creamy Raspberry Fruit Dip
- Roasted Vegetable Dip
- Creamy Parmesan and Olive Salad
- Kalamata Olive, Basil, and Mushroom Pizza
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