Recipe from the KQ Cookbook: Olivada Crostini

Here’s a great appetizer for a bridal shower, a baby shower or a graduation party. It’s always nice to be able to bring an appetizer, like this one, that doesn’t need to be heated. The olive spread can be made way in advance and is great on pita bread as well as on the toasted baguette called for in the recipe.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Olivada Crostini
2 (6- to 8-ounce) cans pitted black olives
3 tablespoons pine nuts
2 large garlic cloves
3 tablespoons olive oil
1 baguette
2 roasted red peppers
2 slices mozzarella cheese

Drain the olives and combine with the pine nuts and garlic in a food processor. Pulse until the mixture is chopped to the desired consistency. Add the olive oil, and process for several seconds to mix well. Place the mixture in a container and chill, covered, in the refrigerator. The mixture may be prepared up to one week ahead of time.

Slice the bread into 1-inch-thick slices, and arrange on a baking sheet. Bake at 350 degrees for 10 minutes or until toasted. Cut the roasted red peppers into 2-inch strips and the cheese into 1-inch strips. Spread the olive paste on the bread slices; add the roasted pepper and cheese strips; and garnish with a fresh parsley sprig.

Yield: 6 to 8 servings

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