Carrot and olive crostini
An easy 3 ingredient tapenade-style toast topper for your next gathering.
Servings
Prep Time
8
Slices
15
Minutes
Passive Time
15
Minutes
Servings
Prep Time
8
Slices
15
Minutes
Passive Time
15
Minutes
Ingredients
Carrot & Olive Crostini
2
Medium
Carrots
Chopped into quarters
1
Cup
Black Olives
Pitted
2
Tbsp
Extra Virgin Olive Oil
For binding, ignore if oil free (however will be less spreadable)
To Serve
1
Loaf
Good Italian/French Bread
Instructions
Peel and chop raw carrot, place in food processor with 1 cup black olives, pulse for 30 seconds.
Once carrot and olive pieces are small, add olive oil, then pulse again for a few seconds.
Transfer mixture to a container, place in the fridge for ten minutes, then serve!
Recipe Notes
Food processor recommended for this recipe, a regular blender may not provide the desired texture.