This is an especially great dish if you live somewhere with fresh citrus. Living in Arizona, I am constantly trying to think of new ways to use oranges as I always have more than I know what to do with.
This is an especially great dish if you live somewhere with fresh citrus. Living in Arizona, I am constantly trying to think of new ways to use oranges as I always have more than I know what to do with.—PoorGirlRichFood
small jar green olives with pimentos
extra-virgin olive oil
packet Sugar In The Raw
- While oven is preheating to 400, slice baguette and place on foil-lined baking sheet and drizzle with olive oil. Place in the oven and set timer for 10 minutes.
- In a small food processor, combine 1/2 a jar of green olives (sans juice) and a dash of olive oil. Chop until olives are in tiny pieces. Empty mixture into small bowl and set aside.
- Cut the ends off the oranges and then slice away rind, leaving orange in octagon-like shape. Lay the orange sideways and cut into four to five slices. Place orange slices in the bottom of a large skillet.
- Turn burner to medium-high and when pan is hot, drizzle oranges with a small amount of olive oil, 3-4 tablespoons of balsamic vinegar and a few grates of orange zest. To get flavor on both sides, flip oranges using tongs after 1-2 minutes.
- Using the portions cut away from the oranges (there should be some pulp on the pieces of rind) squeeze orange juice over the simmering oranges. Sprinkle with one packet of Sugar In The Raw and reduce heat to low.
- Check baguette after 10 minutes and if not browned, turn oven up to BROIL and check again after 1 minute. Remove when nice and toasty.
- Carefully spoon crushed olives onto crustini and top each with one section of balsamic orange.
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives