Raisin Bread Crostini
- 2 tablespoons olive oil
- 12 teaspoon garlic, finely minced
- 6 slices raisin bread
- 2 medium leeks, trimmed, white and light green parts
- 2 teaspoons olive oil
- 12 teaspoon garlic, finely minced
- 12 cup kalamata olive, pitted and chopped (or other similar type olive)
- 2 tablespoons fresh basil, chopped (NOT dried)
- salt, to taste
- pepper, to taste
- Heat oven to 375 degrees.
- CROSTINI: In a microwave safe container combine 2 tablespoons of the olive oil and 1/2 teaspoon minced garlic.
- Microwave on HIGH for 20 seconds to infuse the garlic.
- Place the bread slices on a baking sheet and lightly brush top of the slices with the garlic oil infusion.
- Bake the bread slices 6 minutes on each side or until toasted.
- Remove from baking sheet and cool on wire rack.
- Once cooled, cut diagonally into quarters.
- TAPENADE: Cut the leeks lengthwise into quarters and rinse well.
- Slice leeks crosswise into 1/8 inch thick pieces.
- Heat 2 teaspoons of the olive oil in a skillet over medium-high heat.
- Saute the leeks and garlic until softened, about 5 minutes.
- Remove pan from heat and stir in the olives and basil.
- Season mixture with salt and pepper to taste.
- To serve, spoon approximately 1 rounded teaspoonful onto each crostini and arrange on a serving platter.
- The tapenade can also be placed in a bowl for guests to serve themselves-toasted raisin crostini on the side.
- Crostini can be served warm or at room temperature.
olive oil, garlic, raisin bread, leeks, olive oil, garlic, kalamata olive, fresh basil, salt, pepper
Taken from www.food.com/recipe/raisin-bread-crostini-160970 (may not work)