Crostini with Olivada | America's Test Kitchen
Crisp crostini topped with olivada, or olive paste, is a classic appetizer in both France and Italy. The crunchy bread proves the perfect foil to the briny, anchovy- and herb-laced spread— if, that...
Ingredients
- 1 1/2 cups pitted kalamata olives
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers , rinsed
- 4 anchovy fillets
- 2 tablespoons shredded fresh basil leaves
- 2 teaspoons fresh rosemary
- 20 crostini (see not)
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