Raisin Bread Crostini

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons olive oil
• 1/2 teaspoon garlic, finely minced
• 6 slices raisin bread
• 2 medium leeks, trimmed, and light green parts
• 2 teaspoons olive oil
• 1/2 teaspoon garlic, finely minced
• 1/2 cup kalamata olive, pitted and chopped (or other similar type olive)
• 2 tablespoons fresh basil, chopped (not dried)
• salt, to taste
• pepper, to taste

Recipe

• 1 heat oven to 375 degrees.
• 2 crostini: in a microwave safe container combine 2 tablespoons of the olive oil and 1/2 teaspoon minced garlic. microwave on high for 20 seconds to infuse the garlic.
• 3 place the bread slices on a baking sheet and lightly brush top of the slices with the garlic oil infusion.
• 4 bake the bread slices 6 minutes on each side or until toasted. remove from baking sheet and cool on wire rack. once cooled, cut diagonally into quarters.
• 5 tapenade: cut the leeks lengthwise into quarters and rinse well. slice leeks crosswise into 1/8 inch thick pieces.
• 6 heat 2 teaspoons of the olive oil in a skillet over medium-high heat. saute the leeks and garlic until softened, about 5 minutes.
• 7 remove pan from heat and stir in the olives and basil. season mixture with salt and pepper to taste.
• 8 to serve, spoon approximately 1 rounded teaspoonful onto each crostini and arrange on a serving platter. the tapenade can also be placed in a bowl for guests to serve themselves-toasted raisin crostini on the side.
• 9 crostini can be served warm or at room temperature.