Grilled Crostini with Olive Ceviche
Prep Time Minutes: 20 Cook Time Minutes: 15
1 Loaf of Ciabatta bread, sliced thin
1 bunch of fresh parsley, chopped
1 bunch of cilantro, chopped
1 cup(s) Green olives
1 cup(s) kalamata olives, pitted
1/2 cup(s) Capers, rinsed and drained
1 large jalapeno, stemmed and seeded
1 lemon, zested
3 cloves of garlic
1/4 cup(s) sherry vinegar
1 cup(s) Extra virgin olive oil
Preheat oven to 350F.
Place the slices of ciabatta on a sheet pan lined with parchment paper. Bake for 10-15 minutes or until the slices are just toasted.
In a food processor combine the parsley, cilantro, olives, capers, jalapeno, lemon zest, garlic, and sherry vinegar. Pulse to combine until chunky or smooth which ever is preferred.
Scoop out the olive mixture to a bowl and add the olive oil. Whisk to combine the oil and olives refrigerate for 30 minutes and spread on Crostini's.
This can be made a day in advance, the sauce is also great on pasta or fish.