Recipe - Crostini With Black Olive Pesto

1 cup Imported black olives in
brine
Extra virgin olive oil
1 Garlic cloves; finely choppe
2 teaspoon Lemon zest; preferably from
lemon
1 tablespoon Capers

FOR THE CROSTINI
12 Thin bread rounds; cut from
style loaf
Extravirgin olive oil

In a blender or processor, process until the olives are either coarse or
finetextured, depending on preference, adding enough olive oil to make a
dense paste. Remove and stir in lemon zest and capers. Chill. This may be
made in advance. It keeps for weeks. To make the crostini, very lightly
brush bread rounds with olive oil and arrange on a cookie sheet. Place in a
400degree oven until golden on the surface but not hardtoasted all the
way through. Using a teaspoon, spread a little of the black olive pesto on
each crostini. adaptef rom Panini, Bruschette, Crostini by Viana La Place
Posted to MCRecipe Digest V1 #1070 by "M. Hicks" nitro_ii@email.msn.com
on Feb 1, 1998