Ingredients
1
cup pitted green olives
1
tsp chopped fresh rosemary
1/4
tsp dried crushed red pepper
7
tbsp extra-virgin olive oil
18
1/3-inch-thick diagonal slices French-bread baguette
1/4
cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
Directions
1.
Finely chop first 6 ingredients in processor. Blend in 5 tablespoons oil. Transfer to small bowl. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)
2.
Preheat oven to 400°F. Arrange bread slices on large baking sheet. Brush with 2 tablespoons oil. Bake until crisp and golden, about 13 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
3.
Spread olive mixture onto toasts. Sprinkle with Kalamata olives and serve.
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