Olive Crostini with White Truffle Oil


Olive Crostini with White Truffle Oil

White truffle oil makes these crostini intoxicating. Both the ancient Greeks and the ancient Romans attributed aphrodisiacal powers to the truffle. Your modern-day guests will be able to vouch for its ability to stimulate appetites.


Ingredients Directions

1/2 cup finely chopped black olives
1/2 cup finely chopped pimiento-stuffed green olives
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
2 tablespoons white truffle oil
3/4 cup grated Monterey Jack cheese
1/4 cup minced parsley
1 skinny baguette

Preheat the broiler.

Combine the black olives, green olives, Parmesan cheese, garlic, and truffle oil in a large bowl and stir until well mixed. Gently stir in the Monterey Jack cheese and parsley.

Cut the baguette into thin slices. Spread some olive mixture on each slice and broil until the bread is toasted at the edges and the cheese is melted, 3 to 4 minutes.

Makes about 30 crostini.

Make-Ahead Factor

The olive mixture can be made up to 3 days ahead if you can prevent yourself from sampling it straight out of the bowl. The crostini are just as flavorful at room temperature as warm, so you can broil them several hours before the party.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.