Olive Pesto Crostini — The Perfect Appetizer

Olive pesto on toasted crostini — a quick, elegant appetiser that works for gatherings of any size. The olive pesto itself takes five minutes in a food processor.

Olive Pesto Ingredients

1 cup pitted black or green olives · handful fresh arugula/rocket · 1/4 cup toasted pine nuts · 1 garlic clove · 1/4 cup grated Parmesan · 1/2 cup Boutique Olive Grove EVOO · salt and pepper.

Making the Pesto

Place all ingredients except the oil in a food processor and pulse until finely chopped. With the processor running, slowly drizzle in the EVOO until the pesto reaches a smooth, spreadable consistency. Taste and adjust seasoning. The pesto keeps refrigerated for up to a week.

Making the Crostini

Preheat oven to 190°C. Slice a baguette into thin rounds. Arrange on a baking sheet, brush lightly with EVOO, and bake for about 10 minutes until golden and crisp. Cool slightly before topping.

Assembly

Spread a generous spoonful of olive pesto on each crostini. Top with a few fresh arugula leaves. Arrange on a platter and serve.

Variations

Add fresh basil or parsley to the pesto for a different herb note. Top with a sliver of sun-dried tomato or a thin curl of Parmesan.