Green Olive Paste On Crostinis
Recipe By: Emeril Lagasse
1 loaf French bread -- cut into 1/4-inch rounds
1/4 cup plus 6 tablespoons Spanish extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons slivered -- blanched almonds
ounces pitted and drained green Spanish olives
2 anchovy fillets -- drained
1 tablespoons capers -- drained
2 tablespoons chopped fresh parsley leaves
1 tablespoons fresh lemon juice
1 teaspoons minced garlic
1 teaspoons grated lemon zest
1/2 teaspoons fresh thyme leaves
1/4 teaspoons freshly ground black pepper
1/4 cup shaved Manchego cheese
3 tablespoons diced pimientos
Spanish paprika -- for garnish
Preheat the oven to 375 degrees F.
Place bread rounds on a baking sheet. Using 1/4 cup of the olive oil,
brush each slice with olive oil, and sprinkle lightly with salt and
freshly ground pepper. Bake for 15 to 20 minutes, or until golden
brown. Remove from the oven and cool completely.
Add the almonds to the bowl of a food processor and pulse until
ground. Add the olives and the next 8 ingredients to the processor.
Pulse until well combined. With the motor running, add the remaining
6 tablespoons of oil through the feed tube and process to a smooth
paste, scraping down the sides as needed. Adjust the seasonings, to
taste.
Spread about 1 tablespoon of the paste on each crostini. Top each
with a cheese shaving and a sprinkle of pimientos. Dust paprika over
the top of each crostini. Serve immediately.
The paste can be used immediately or refrigerated in an airtight
container for up to 1 week. Bring olive paste to room temperature
before serving.
Prep Time: 35 minutes
Cook Time: 20 minutes
Yield: about 1 1/2 cups of olive paste
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/