March 6, 2006

Crostini with Olives, Basil and Mozzarella


Olives are my new best friend. If you want to know anything about me it is this: I never liked olives and proclaimed them unfit to eat and disgusting until one simple tomato pasta sauce that contained olives came into my life. I was hooked. That one meal started this passion and now I can sit for hours just thinking about how to sneak olives into this or that recipe. This is me in a nutshell. Je suis vachement folle.

I've amended my favorite things from "bread and cheese" to "bread, cheese and olives," so this is really the perfect recipe! I first saw this recipe for Olive Crostini on Elise's recipe site. I tweaked it a bit, but the recipe is basically hers. Before my friends showed up the other day, I made a few "testers" and thought it needed something more. I really loved this combination with basil and fresh mozzarella. This is my new favorite appetizer!

Olive Crostini with Basil and Mozzarella

1/2 cup black olives
1/2 cup green olives
2 garlic cloves, minced
1/2 cup parmesan cheese, grated
1/2 cup mozzerella cheese (fresh is better), grated (or finely diced if using fresh)
6-8 fresh basil leaves, chopped
2 Tbsp. butter, softened
1 Tbsp. olive oil
1 big beautiful baguette, sliced on the diagonal to create larger pieces

I feel I should preface my recipes by saying that I don't measure very much. Especially things like olive oil, butter or cream. It's probably better not to think about it. So, I try and give approximations in Tbsp, but for a recipe like this you can eyeball it. In a small bowl, mix the butter, oil, garlic and parmesan into a paste. Coarsely chop the olives and put in the bowl with the garlic and parmesan mixture. Fold in the mozzarella and basil. Add more oil if the mixture is way too crumbly. (Not really necessary, it just makes it easier to spread onto the bread)

Spread olive mixture on the bread slices and place under the broiler for 2-3 minutes until the cheese is melted. Serve immediately. Makes about 16 crostini. Unfortunately, this picture was taken before the crostini were broiled in order to facilitate immediate eating by my guests once they were ready. You will just have to imagine how much better they look heated up!

5 comments:

Anonymous said...

Oooh. This sounds right up my alley. As a kalamata olive junky, I wonder what that would taste like...or maybe too salty. I'll ask the divine megan for her thoughts!

Emily

Megan said...

I'm sure kalamatas would be great! It's salty cheesy goodness to begin with, so why hold back? =)
You know what sounds really good to me now? Goat cheese instead of mozzarella. The possibilities are endless.

Anonymous said...

Oh, girl. You got me waggin' my tongue. Now I just have to choose something else to go with it that would make it a dinner for tonight. I'll let you know how it goes!

Em the amateur

Anonymous said...

Ooh ooh. And here's a suggestion for a future post! Whaddabout some sort of italian sandiwch? Along the same lines, but perhaps with some pesto or prosciutto? Just a thought, but I bet you'd think of something...

glorious.

sorry for all the comments.
Sheepish Emily

Megan said...

Em, now you're making me hungry! That is a fab idea for a future post. You would not believe the quality Italian ingredients we can get here. My mouth waters thinking about it. I really like snacky dinners like these crostini, maybe some carrot sticks/red pepper sticks with good hummus, extra bread and salami or ham, a glass of wine and I'm all set.
I love your comments, it makes my day! Please keep it up. =)