* Exported from BigOven *

Lemon Olive Crostini

Recipe By :Sara Slavin and Karl Petzke
Serving Size :3
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 cup Green and black olives --pitted chopped
1 tablespoon Olive oil
1/2 tablespoon Balsamic vinegar
1 tablespoon Grated lemon zest
1/2 Baguette --sliced thin
or 12 to 15 small thin slices of bread
Olive oil --to drizzle

Preheat oven to 400 degrees. In a small bowl, combine the olives, 1
tablespoon olive oil, vinegar, and lemon zest. Set mixture aside.
Arrange the bread slices on a baking sheet and drizzle each slice
lightly with olive oil. Bake for 10 to 15 minutes or until surfaces are
light golden brown. Spoon a small amount of olive mixture over each
toast. This recipe yields 3 to 4 servings as a light appetizer.

Recipe Source:CHAMPAGNE: THE SPIRIT OF CELEBRATION by Sara Slavin
and Karl Petzke (c) 1996Chronicle Books, San Francisco, CA - ???
pages - $24.95 HC; $14.95 PBAs reprinted in the Jan/Feb, 1997 issue
of Cookbook Digest

Formatted for MasterCook by MR MAD, aka Joe Comiskey -


04-09-1997










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