Kalamata Olive and Asiago Crostini

These were the other canapes I made for my birthday get-together.

There’s not really much to say about these delightful treats, except that they are delicious and ridiculously easy to make.

One thing: there is an easy way to skin and seed a tomato. Simply immerse it in boiling water for approximately one minute, then place it in a bowl of ice water. This will cause the skin to pucker so that it peels off easily. The tomato can then be cut in half, and the seeds easily removed with your fingers. It feels gross and squishy and cool.

If you are vegan, just omit the asiago: there’s so much flavor to these little goodies that they will still be wonderful. If you eat dairy, but can’t eat aged cheeses, just substitute crumbled, un-aged feta or goat cheese.

And that’s all I have to say about that.

Kalamata Olive and Asiago Crostini

  • 1/2 loaf French bread, sliced 1/4″ thick
  • 50 fresh basil leaves, chopped
  • 1 large tomato, skinned, seeded and chopped finely
  • 1 T finely chopped garlic, or to taste
  • 15 Kalamata olives,pitted and chopped
  • 2-3 oz. grated asiago (or fresh goat cheese, or omit)
  1. If the bread is not pre-sliced, slice it to 1/4″ thick.
  2. Combine the remaining ingredients and mix well.
  3. Spread 1/2 T of the mixture on each slice of bread. Place under the broiler (on a broiler pan that has been lightly coated with olive oil) until hot and the cheese is melted, approximately 2 minutes.
  4. Garnish with fresh basil leaves or a few pieces of asiago, if  desired.
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