Best 4 Crostini With Spicy Green Olivada Recipes
**Crostini with Spicy Green Olivada: A Delightful Appetizer for Any Occasion**
Immerse yourself in a culinary journey with our tantalizing crostini topped with a vibrant and spicy green olivada. This delectable appetizer combines the rustic charm of toasted bread with a vibrant tapenade-like spread that bursts with Mediterranean flavors. Discover a symphony of textures and tastes as you bite into the crispy crostini, complemented by the smooth and piquant olivada. Our curated collection of recipes offers a delightful array of variations, from classic green olivada made with briny green olives and capers to a spicy and aromatic version infused with chili peppers. Elevate your next gathering with these elegant and flavorful crostini, perfect for entertaining guests or enjoying as a delightful snack.
CROSTINI WITH SPICY GREEN OLIVADA
Steps:
- Finely chop first 6 ingredients in processor. Blend in 5 tablespoons oil. Transfer to small bowl. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)
- Preheat oven to 400°F. Arrange bread slices on large baking sheet. Brush with 2 tablespoons oil. Bake until crisp and golden, about 13 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
- Spread olive mixture onto toasts. Sprinkle with Kalamata olives and serve.
TOMATO AND OLIVADA CROSTINI
Categories Olive Tomato Appetizer Bake Vegetarian Parmesan Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 50 crostini
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Arrange bread slices in one layer on 2 baking sheets and sprinkle half with Parmesan. Toast slices in upper and lower thirds of oven until crisp and golden, 8 to 12 minutes, and cool. Crostini may be made 2 weeks ahead and kept in an airtight container at room temperature.
- In a colander or sieve drain tomatoes well, pressing gently on solids to squeeze out as much liquid as possible, and blot with paper towels. Chop tomatoes fine. In a bowl stir together tomatoes, oil, garlic paste, parsley, sugar, and salt and pepper to taste.
- Put a heaping teaspoon tomato mixture on each Parmesan crostino and top with 1/4 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste and top with a heaping 1/2 teaspoon tomato mixture.
- Garnish crostini with parsley leaves.
GREEN OLIVIDA CROSTINI
A quick and easy version of green olive spread that keeps for 2 weeks in the refrigerator or frozen for extended use. The Olivida can be used as a sandwich spread or as a topping for Crostini. Crostini means "little toasts'" in Italian. Inspired by RecipeSource and Bon Appetit, March 02.
Provided by BakinBaby
Categories Spreads
Time 18m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 6
Steps:
- Puree all ingrediens in a food processor; season to taste with salt and pepper.
- Transfer to a jar and pour 1/4" olive oil over top to preserve; refrigerate for up to 2 weeks or freeze for later use.
- Crostini:.
- Brush slices of bread with olive oil, cook at 400 degrees until golden brown; about 13 minute (toast can be made 1 day ahead, wrapped tightly).
- To serve; spread Olivia on top of cooled toast, serve as an appetiser.
Nutrition Facts : Calories 99.7, Fat 6, SaturatedFat 0.9, Sodium 305.7, Carbohydrate 10.1, Fiber 0.9, Sugar 0.2, Protein 1.8
OLIVADA CROSTINI
This is a black olive lovers dream!!! Has a very nice appearance with the contrast of the black olives and red bell pepper. One of my favorites. Adapted from BA
Provided by Zetty66
Categories Spreads
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Blend olives, oil, pine nuts, and garlic in a processor. Season with salt and pepper (can be made one week ahead and refrigerated).
- Cut bell pepper into slices and set aside.
- Slice French bread into slices on a diagonal.
- Preheat oven to 350 degrees. Place bread slices in a single layer on baking sheet. Bake until lightly toasted, 10 minutes.
- Spread olive paste on toasts. Top with bell pepper slices.
Nutrition Facts : Calories 1149.7, Fat 53, SaturatedFat 7.4, Sodium 3130.7, Carbohydrate 146.4, Fiber 13.8, Sugar 0.9, Protein 25.4
Tips:
- Choose the right olives. Castelvetrano olives are a good choice for this recipe, as they are mild and buttery. However, you can use any type of olive you like.
- Roast the olives before making the tapenade. Roasting the olives will deepen their flavor and make them more fragrant.
- Use a food processor to make the tapenade. A food processor will make quick and easy work of chopping the olives, capers, and anchovies.
- Season the tapenade to taste. Add salt, pepper, and red pepper flakes to taste.
- Serve the tapenade on crostini or crackers. You can also use it as a dip for vegetables or as a spread for sandwiches.
Conclusion:
Crostini with Spicy Green Olivada is a delicious and easy appetizer that is perfect for any occasion. The tapenade is made with roasted olives, capers, anchovies, and red pepper flakes, and it has a spicy and flavorful kick. The crostini are made with baguette slices that are toasted until golden brown. The tapenade is spread on the crostini and then they are topped with a sprinkle of chopped parsley. These crostini are sure to be a hit at your next party or gathering.
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