Polenta Crostini With Olive Topping

Crostini means "little toasts" and here prepared polenta (comes in a roll in the deli section near the fresh mozzarella cheeses and olive bar, if your grocery is so equipped), is sliced and fried in a little olive oil until toasted. It is topped with a two varieties of olives, tomato, and fresh herbs. I thought this was a tapenade, but come to find out, tapenade gets it's name from capers (which are not used in this recipe).

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup green olives, pitted and finely chopped
• 1⁄4 cup black olives, pitted and finely chopped
• 1  garlic clove, minced
• 1  anchovy fillet, minced
• 1⁄4 cup tomatoes, chopped
• 1  teaspoon fresh oregano, chopped (or more to taste)
• 1  tablespoon olive oil
• 16  slices  prepared polenta

Directions

1. Combine olives, garlic, anchovy, tomato, and oregano to form topping.
2. Heat olive oil in a skillet and brown polenta slices on both sides.
3. Top toasted slices with olive topping and serve warm or at room temperature.