This is quite simple, a slice of bread toasted over the coals, and spread with balck olive paté. Quite tasty, and easy to do.
8 slices bread, of the kind you prefer
1/2 pound (225 g) black olives, pitted
2 tablespoons olive oil
2 cloves garlic, peeled and cut in half
Julienned strips of orange or lemon zest (just the colored part), optional
Begin by mincing or blending the olive pulp. If you are blending, use short bursts.
Transfer the olive pulp to a bowl and work the olive oil into it, mixing well.
Toast the bread, and rub the slices lightly with the garlic,
Spread the paté over the slices, decorate each crostino with a strip or two of zest if you want, and serve.
Note: Depending upon the size of the slices of bread and the function (party food or antipasto) you may want to cut the slices into triangles before you spread the paté over them.
Another Black olive crostini recipe, with zucchini too.