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Crostini with Kalamata Olive Tapenade

I fry my crostini in olive oil, but if you want to bake them that works too. Simply heat your oven at 400 degrees and place crostini on a baking sheet, sprinkled with olive oil and bake for about 5-7 minutes.

CourseAppetizer
CuisineItalian

Servings	Prep Time
25people	15minutes

Cook Time

5minutes

Servings	Prep Time
25people	15minutes

Cook Time

5minutes

Ingredients

1large French baguette, sliced into 1/2″ slicesabout 36″ long
1/2cup extra virgin olive oil
1/2 cup salted butter, melted
1 tsp garlic salt
1tsp crushed red pepper flakes
115oz jar Kalamata olives, pitted, drained
1tbsp extra virgin olive oil
1/4tsp dried oregano
1clove garlic, minced
8oz mascarpone cheeseyou could use cream cheese too
6-8leaves fresh basil, ribboned

Instructions

Mix olive oil with melted butter, garlic salt and red pepper flakes. Heat a large non-stick skillet over medium high. Using a pastry brush, coat each side of the baguette slices with olive oil mixture and place in pan. Fry on each side until golden, about two minutes each side. Be careful not to scorch them. Remove crostini onto a paper towel lined plate and continue with remaining bread.
Dice the Kalamata olives. Mix with garlic, oregano and olive oil. Set aside. Spread a spoonful of the mascarpone cheese on each crostini, top with tapenade and garnish with basil ribbons. Serve at room temperature.