Raisin Bread Crostini

Submitted by COOKGIRl

"Here's a combination you don't run across too often. From www.sunmaid.com."

 

• Ready In: 20mins
• Ingredients: 10
• Yields: 24 crostini

ingredients

• Crostini

• 2 tablespoons olive oil
• 1⁄2 teaspoon garlic, finely minced
• 6 slices raisin bread

• Tapenade

• 2 medium leeks, trimmed, white 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

directions

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.