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Crostini with Spicy Green Olivada
- 1 cup pitted green olives
- 2 teaspoons fresh lemon juice
- 1 teaspoon anchovy paste
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoons dried crushed red pepper
- 1 garlic clove
- 7 tablespoons extra-virgin olive oil
- 18 1/3-inch-thick diagonal slices French-bread baguette
- 1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
Directions:View on Bon Appetit
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