Raisin Bread Crostini

Name: Raisin Bread Crostini
Ingredients: 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

10 ingredients

16 steps

Ingredients

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

Directions

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.