Polenta Crostini With Olive Topping - cooking recipe

Ingredients

1/4 cup green olives, pitted and finely chopped
1/4 cup black olives, pitted and finely chopped
1 garlic clove, minced
1 anchovy fillet, minced
1/4 cup tomatoes, chopped
1 teaspoon fresh oregano, chopped (or more to taste)
1 tablespoon olive oil
16 slices prepared polenta

Preparation

Combine olives, garlic, anchovy, tomato, and oregano to form topping.
Heat olive oil in a skillet and brown polenta slices on both sides.
Top toasted slices with olive topping and serve warm or at room temperature.