12 slices of bread, sliced about 1/2-inch thick, toasted on both sides
3/4 cup pitted black olives
4 anchovy fillets
3 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
Shredded mozzarella
Chop the olives and the anchovies together. Add the olive oil and garlic, then toss to combine. Spread on equal amount of the topping on each slice of bread. Sprinkle a small amount of mozzarella over the olive spread. Put the crostini in the oven to melt the cheese. Serve at once, about 3 pieces to a serving. |
