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Crositini alle Olive (Fried Bread with Olives) RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.


10 oz. button mushrooms
1/4 cup extra virgin olive oil
1 garlic clove peeled
Salt and pepper to taste
6 slices firm coarse textured bread
1/2 cup black olives, pitted

  • Lightly trim, wash and slice the mushrooms.
  • Heat half of the oil in a skillet over high heat. 
  • Add the mushrooms, add garlic and fry for 5 minutes or until just tender.
  • Add salt and pepper and remove the garlic.
  • Toast the bread slices in a 350°F oven until they are golden.
  • Combine the olives and remaining oil in a food processor and puree.
  • Spread on the slices of toast, cover with the mushrooms and serve.


If you like garlic as I do, when I make this, I add it and puree with the olives and oil. Strictly up to you.

Serves 6

Shirley Cline

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