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

1. Heat oven to 375 degrees.
2. CROSTINI: In a microwave safe container combine 2 tablespoons of the olive oil and 1/2 teaspoon minced garlic.
3. Microwave on HIGH for 20 seconds to infuse the garlic.
4. Place the bread slices on a baking sheet and lightly brush top of the slices with the garlic oil infusion.
5. Bake the bread slices 6 minutes on each side or until toasted.
6. Remove from baking sheet and cool on wire rack.
7. Once cooled, cut diagonally into quarters.
8. TAPENADE: Cut the leeks lengthwise into quarters and rinse well.
9. Slice leeks crosswise into 1/8 inch thick pieces.
10. Heat 2 teaspoons of the olive oil in a skillet over medium-high heat.
11. Saute the leeks and garlic until softened, about 5 minutes.
12. Remove pan from heat and stir in the olives and basil.
13. Season mixture with salt and pepper to taste.
14. To serve, spoon approximately 1 rounded teaspoonful onto each crostini and arrange on a serving platter.
15. The tapenade can also be placed in a bowl for guests to serve themselves-toasted raisin crostini on the side.
16. 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)