• 2 cloves garlic, cracked away from skin
• 1/4 cup extra virgin olive oil (EVOO)
• 1 small loaf crusty bread, sliced
• 1/4 pound Sicilian oil-cured black olives, 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

Heat two cloves garlic in EVOO over low heat in a small skillet. Char the bread slices under a hot broiler to brown on both sides. Dab the charred bread with garlic oil using a pastry brush and reserve the remainder.


Place the reserved oil in a small bowl with the chopped olives. Place the garlic cloves on a cutting board and pile together with the capers, red pepper flakes and rosemary leaves. Finely chop the garlic and herb mixture and combine with the olives and oil in a small bowl.


To assemble the crostini, spread the olive tapenade on toasts and enjoy!

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