Sundried Tomato, Olive, and Caper Crostini

I wanted to make my girlfriend a few different crostini as a starter a while ago, but since I always make mushroom crostini and bruschetta I felt like experimenting with something new. Came up with this; not very elaborate, but delicious anyway. Its also a great way to add some variety – 3 different kinds of crostini can look pretty impressive as a starter and won’t take you very long to make. 

Olive, caper, and tomato crostini 1 copyIngredients (makes a bunch)

  • 200g pitted kalamata olives (or other black olives)
  • 300g sundried tomatoes
  • 2 tbsp capers
  • 3 tbsp olive oil
  • 3 cloves of garlic
  • 2 tbsp nutritional yeast
  • salt
  • pepper
  • 1 baguette

Preparation (10 minutes)

Put everything into the blender and blend until it becomes a thick paste. Slice the baguette and toast the slices. Spread a generous spoonful of the paste on each slice. Literally that simple. Enjoy!

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