Kalamata Olive Spread and Parmesan Crostini

By Taste of Lime

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.

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.