Olive Spread For Crostini

Directions

Put the garlic and 2 tablespoons of the olive oil in a small skillet.

Simmer the garlic over medium low heat until it is sweet and tender but not mushy, about 15 minutes.

Meanwhile put the raisins in a small saucepan add the wine, and simmer over low heat 7 to 10 minutes to plump the raisins.

In a mixing bowl combine the garlic and raisins with the chopped olives.

Season the mixture with the fennel seeds and citrus zests, then toss with the remaining ¼ cup olive oil and orange juice .

Let the mixture sit at room temperature for a few hours to mellow the flavors.

Spoon the mixture on warm polenta crostini.

Makes about 2½ cups, enough for 48 crostini.