Olive Rosemary Crostini

• 2 cloves garlic, cracked away from skin
• 1/4 cup extra-virgin olive oil
• 1 small loaf crusty bread, sliced
• 1/4 pound Sicilian oil-cured black, pitted and chopped
• 1/4 pound green olives, pitted and chopped
• 3 tablespoons capers, drained
• 1/2 teaspoon crushed red pepper flakes
• 2 sprigs fresh rosemary, leaves stripped from stems

1. Heat 2 cloves garlic in oil over low heat in a small skillet.
2. Char bread slices under hot broiler to brown on both sides.
3. Dab charred bread with garlic oil using a pastry brush.
4. Place reserved oil in a small bowl with chopped olives.
5. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves.
6. Finely chop garlic and herb mixture.
7. Combine garlic-herb mixture with olives and oil in a small bowl.
8. To assemble crostini, spread olive tapenade on toasts and enjoy!

garlic, extravirgin olive oil, crusty bread, oilcured black, green olives, capers, red pepper, rosemary

Taken from www.foodnetwork.com/recipes/rachael-ray/olive-rosemary-crostini-recipe.html (may not work)