Crostini Mezzaluna
La Cucina Italiana magazine offers these simple, authentic dishes of the Italian countryside. From fettunta, the quintessential way to savor new olive oil, to schiacciata alla Fiorentina, Tuscany's timeless sweet flatbread, the flavor of new olive oil shines through. Each recipe serves 8.
- 1 bay leaf
- 4 peppercorns
- 2 cups red wine vinegar
- 1 clove garlic, peeled
- 1/2 tsp. salt
- 1 cup cubed eggplant
- 3/4 cup pitted black olives (gaeta)
- extra-virgin olive oil
- 16 slices Italian bread
Combine the bay leaf, peppercorns, vinegar, garlic and salt with 2 cups of water in a saucepan. Bring to a boil and simmer 15 minutes. Add the eggplant; cook 2 minutes, or until it is tender when pierced with a knife. Drain; pat dry on clean towels. Cool. Chop the eggplant and olives together very finely with a chef's knife or mezzaluna. Stir in enough olive oil to make a soft paste; add salt if needed. Spoon onto the untoasted bread; serve within 15 minutes.
About Olives and Olive Oils
- A History of Olive Oil
- A Stone Crushing—in California
- The Tasting of the New Oils
- The Frantoio Story
- O Olive Oil
- Preserving Olive Oil
Articles About Olives (with Recipes)
- Olive Oil Basics
Fettucine with Olive Pesto
Olive and Feta Cornbread - Types of Olives
Shrimp 'N Olive Kebabs Veracruz
Olive-Parmesan Cocktail Crescents - Olives: Care and Storage
Pasta with Bacon, Tomatoes & Olives
Green Beans with Garlic, Prosciutto & Olives - American Olive History
Fiesta Shrimp Chowder
South American Swordfish - Olive Oil History
Spinach Olive Dip
Turkey, Spinach & Olive Sandwich Wheels - Cooking with Olives and Their Oils
Spicy California Sicilian-Style Olives
Smoked Salmon Rolls with Olive Cream Cheese - Prof. Steve Holzinger On Olive Oil
12 Recipes includes:
Olive Oil Marinade for Kebabs
Carrot Cake - Cookbook: Olive Oil From Tree to Table
Caramelized Roasted Vegetables
Tattooed Potatoes with Rosemary
Catalonian Bread & Olive Oil
Olive Oil Recipes
- Fettunta
- Crostini Mezzaluna
- Focaccia with Artichokes and Olives
- Olive Paste Polenta
- Cannellini Bean Soup
- Six-Herb Rice
- Taggiasche Salad
- Florentine Schiacciata
- Bruschetta with Roasted Peppers
- Apulian Bruschetta
- Rabbit Thighs Conserved in Olive Oil
- Rosemary-Infused Oil
- Olive Focaccia
- Escolar (White Tuna) Poached in Extra Virgin Olive Oil
- The New American Olive Oil by Fran Gage
This page modified February 2007