iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chocolate Chip–Orange Cannoli (Cannoli di Ricotta)

Ingredients:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
2 tablespoons chilled unsalted butter, cut into cubes
8 tablespoons limoncillo or other lemon or orange liqueur
"1 pound (2 cups) fresh sheeps- or cows-milk ricotta, drained 1 hour in cheesecloth-lined sieve", 3/4 cup superfine sugar
1/3 cup miniature chocolate chips
4 tablespoons candied orange peel, chopped, or finely grated zest of 2 oranges
1 teaspoon vanilla extract
About 8 cups vegetable oil
1 egg white, lightly beaten
"Confectioners sugar for dusting (optional)"
deep-fat thermometer
4-inch diameter round cookie cutter
6 (roughly 5 5/8-by-5/8-inch) metal cannoli tubes

Instructions:
In medium bowl, whisk together flour, sugar, cocoa, and cinnamon. Using fingertips or pastry blender, blend in butter just until mixture resembles coarse meal. (Alternatively, pulse in food processor.) Drizzle limoncillo over mixture and gently stir with fork until incorporated.
Turn out dough onto sheet of plastic wrap. (Dough will still look somewhat dry and crumbly.) Gather together into ball, wrap in plastic, and refrigerate 45 minutes to 1 hour.
In medium mixing bowl, stir together ricotta, sugar, chocolate chips, orange peel, and vanilla. Spoon mixture into pastry bag fitted with 1/2-inch round tip and refrigerate until ready to use. (Filling can be made up to 1 day ahead and refrigerated, covered.)
Cut dough into 4 even pieces. On lightly floured surface, roll out 1 piece to 1/8-inch thick. Using floured cookie cutter, cut out 2 to 3 rounds from dough. Transfer rounds to baking sheet and keep covered with plastic wrap. Roll out remaining dough and cut rounds in same manner, then gather scraps, roll out, and cut again.
Fill heavy 4-quart pot with oil to depth of 3 inches. Heat over moderate heat until thermometer registers 375°F.
Meanwhile, brush bottom edge of 1 dough round with egg white. Wrap dough around 1 cannoli tube with egg white–brushed end overlapping other end and gently press edges together to seal. Make 5 more shells in same manner. (Keep remaining rounds covered with plastic.)
Working in 2 batches, fry formed shells in hot oil until deep golden brown, about 1 minute. Transfer to paper towel–lined plate to drain and cool 5 minutes. Stand tubes upright and tap gently against countertop to loosen shells. Twist molds to remove shells.
Wrap remaining dough around tubes and fry in same manner. (Shells may be made 1 day ahead and stored at room temperature, unfilled and uncovered.)
When ready to serve, pipe filling into 1 end of cannoli shell, filling shell halfway, then pipe into other end. Repeat to fill remaining shells. Dust with confectioner's sugar and serve immediately.
Ratatouille

Ingredients:
1 bulb fennel, stalks discarded, 3 red bell peppers, pierced with tip of knife, 3 yellow bell peppers, pierced with tip of knife, 2 medium zucchini, quartered, 1 medium eggplant, quartered, About 1/2 cup extra-virgin olive oil, 1 head garlic, 2 cups tomato sauce, 1 tablespoon fresh basil, chopped, 2 teaspoons fresh thyme, chopped, 2 teaspoons fresh marjoram, chopped, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 tablespoon balsamic vinegar

Instructions:
Preheat oven to 350°F.
In large saucepan over moderately high heat, bring 2 quarts <epi:recipelink id="105591">salted water</epi:recipelink> to boil. Add fennel and boil until tender, about 10 minutes.
Meanwhile, rub red and yellow peppers, zucchini, and eggplant with olive oil and transfer to large baking sheet. Cut off top 1/2 inch from garlic head. Wrap in foil and transfer to baking sheet alongside vegetables.
When fennel is tender, use tongs to transfer to sheet and rub with oil. Roast vegetables, turning occasionally, until tender and slightly browned, 30 to 40 minutes.
Transfer roasted peppers to large bowl and cover with plastic wrap. Let all vegetables stand until cooled slightly, about 10 minutes. Peel and deseed peppers, then finely dice. Remove seeds from zucchini and finely dice. Finely dice eggplant. Core fennel and finely dice.
In large saucepan over moderately high heat, combine diced roasted vegetables and tomato sauce. Squeeze garlic from skins into pan. Simmer mixture, uncovered, stirring occasionally, until thickened with very little liquid remaining, about 10 minutes.
Stir in basil, thyme, marjoram, salt, pepper, balsamic vinegar, and remaining 1/4 cup olive oil. Serve immediately.
Mixed Fruit Pavlovas

Ingredients:
3 egg whites
3/4 cup plus 2 tablespoons sugar
1/2 teaspoon cornstarch
1 1/2 cups pastry cream
1/2 cup heavy cream
1 cup apricot glaze
3 to 4 cups assorted seasonal fruit such as sliced peaches, apricots, or plums; berries; or grapes
2 cups raspberry sauce
1/2 cup powdered sugar

Instructions:
Preheat oven to 150°F. Line 2 large baking sheets with parchment paper. Using 3-inch-diameter bowl or ring mold as guide, trace 5 circles on each sheet. Turn paper over so markings are on bottom. In large metal bowl, whisk egg whites until frothy. Gradually whisk in sugar, then cornstarch. Attach candy thermometer to bowl and set over saucepan of simmering water. Continue whisking until thermometer registers 130°F. Remove bowl from heat and, using electric mixer, beat mixture at moderately high speed until mixture cools and holds stiff peaks, 5 to 7 minutes. Transfer to pastry bag fitted with large star tip.
Starting at center and working in spiral outward, pipe meringue onto 1 traced circle. Pipe second layer in ring around edge to form outer wall. Fill remaining circles in same manner.
Bake meringues until dry on outside but still soft inside, about 3 hours. Transfer pan to rack and cool 5 minutes. Peel meringues from parchment and cool completely on rack. (Meringues can be made ahead and stored in airtight container in dry, cool place up to 2 weeks or frozen in airtight container up to 3 months.)
Using electric mixer, beat cream until stiff peaks form.
In large bowl, whisk pastry cream until smooth. Whisk in 1/3 of whipped cream to lighten, then fold in remaining whipped cream.
In small saucepan over moderate heat, bring apricot glaze to boil, stirring occasionally. Keep warm.
Transfer each meringue to serving plate and fill with 3 tablespoons pastry cream mixture. Mound fruit on top of cream. Brush fruit with glaze. Spoon raspberry sauce alongside on plate, dust Pavlovas with powdered sugar, and serve immediately.
Moroccan Eggplant Salad

Ingredients:
Scant teaspoon cumin seeds
1 pound firm eggplant
1 small red onion, chopped (1/4 cup)
2 teaspoons red-wine vinegar
1 teaspoon sugar
2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped flat-leaf parsley, divided
an electric coffee/spice grinder
toasted pita

Instructions:
<epi recipelink="" id="105622">Toast</epi> cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.
Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
Transfer to a cutting board and cut off and discard stem. Scrape flesh from skin and coarsely chop. Toss with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.
Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.
Miso Sesame Grilled Blade Steaks

Ingredients:
2 tablespoons miso
1 1/2 tablespoons mirin (Japanese sweet rice wine)
1 teaspoon soy sauce
1 teaspoon Asian sesame oil
1 1/2 pounds (1/2-inch-thick) blade steaks

Instructions:
Whisk together all ingredients except steaks. With kitchen shears in middle of steaks, snip once through center gristle to prevent curling. Pat steaks dry and coat with miso mixture. Let stand 10 to 20 minutes.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see <epi recipelink="" id="242904">grilling procedure</epi>
Oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 4 to 6 minutes total for medium-rare.
Serve with: <epi recipelink="" id="350697">Spicy Napa cabbage slaw</epi> and steamed rice
Spicy Napa Cabbage Slaw with Cilantro Dressing

Ingredients:
1/4 cup rice vinegar (not seasoned)
2 teaspoons sugar
1 teaspoon grated peeled ginger
2 tablespoons vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 cup coarsely chopped cilantro

Instructions:
Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.
Pressed Chicken with Yellow Squash and Tomatoes

Ingredients:
4 chicken breast halves with skin and bone (2 to 2 1/4 pounds)
2 tablespoons extra-virgin olive oil
3/4 pound yellow squash, cut into 1/2-inch pieces
1 pound tomatoes, coarsely chopped
2 garlic cloves, chopped
3 teaspoons chopped marjoram
divided

Instructions:
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Add chicken, skin side down. Cover with a round of parchment paper, then a heavy pot or skillet, followed by a 3- to 5-pound weight (such as two 32-ounce cans or a brick wrapped in foil). Cook 10 minutes, then remove weight, pot, and parchment.
Turn chicken over and re-cover with a clean round of parchment, pot, and weight, then cook until just cooked through, about 8 minutes more. Transfer chicken to a plate and keep warm, covered.
Add squash, tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoon salt to fat in skillet. Cook over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes. Stir in any juices from plate and season with salt and pepper. Spoon over chicken.
Sprinkle chicken and vegetables with remaining teaspoon marjoram.
Serve with: a green salad tossed with red-wine vinaigrette
Celery and Potato Salad

Ingredients:
1 1/2 pound small Yukon Gold potatoes, scrubbed well, 4 large eggs, 1/4 cup malt vinegar, 1/3 cup finely chopped sweet onion, 2/3 cup sour cream, 1/3 cup mayonnaise, 2 tablespoons milk, 1 bunch celery, including leaves, cut into 1/2-inch pieces

Instructions:
Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoon salt and bring to a boil, covered. Uncover and boil 10 minutes.
Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more.
While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl.
Drain potatoes and rinse with cold water until they have cooled to warm. Peel potatoes and cut into 1-inch pieces. Toss with vinegar mixture.
Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.
Chilled Golden Tomato Bisque

Ingredients:
1 pound yellow tomatoes, 1 1/2 cups reduced-sodium chicken broth, 1/3 cup heavy cream, 1 teaspoon mild honey, 1 teaspoon Sherry vinegar, Pinch of cayenne, Chopped red tomato and basil

Instructions:
Coarsely chop tomatoes and purée in a blender with broth until smooth. Force through a fine-mesh sieve into a bowl, discarding solids.
Whisk in cream, honey, vinegar, cayenne, and salt to taste.
Quick-chill by setting bowl in an ice bath until cold, about 10 minutes.
Roasted-Peach Streusel

Ingredients:
5 tablespoons unsalted butter, melted, divided
4 medium peaches (about 1 1/4 pounds), halved and pitted
1/3 cup slivered almonds, <epi recipelink="" id="105622">toasted</epi> and cooled
1/3 cup all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
1/2 cup heavy cream
3/4 teaspoon pure almond extract

Instructions:
Preheat oven to 425°F with rack in middle.
Drizzle 2 tablespoons butter over bottom of a 9-inch baking dish or pie plate and arrange peach halves cut sides up.
Pulse almonds, flour, 1/3 cup sugar, 1/4 teaspoon salt, and remaining 3 tablespoons butter in a food processor until clumps form.
Top peaches with streusel and bake until peaches are tender and streusel is browned, about 20 minutes (if browning too quickly, loosely cover with foil).
Meanwhile, whip cream with almond extract and remaining tablespoon sugar until it just holds soft peaks.
Serve peaches warm with cream.
Woodland Bundles

Ingredients:
2 cups water
3/4 cup bulgur
1/4 cup finely shredded smoked trout
1/4 cup dried currants
1/4 cup pine nuts, <epi recipelink="" id="105622">toasted</epi>
1 1/2 tablespoons fresh lemon juice
2 tablespoons walnut oil or extra-virgin olive oil
1 teaspoon baking soda
20 large romaine leaves (from 2 to 3 heads; not hearts)
1 tablespoon walnut oil or extra-virgin olive oil

Instructions:
Bring water to a boil with 1/2 teaspoon salt. Pour over bulgur in a heatproof bowl and let stand, uncovered, until bulgur is tender but still chewy, about 15 minutes. Drain well in a sieve, then transfer to a bowl. Add trout, currants, pine nuts, lemon juice, walnut oil, and 1/2 teaspoon each of salt and pepper, stirring gently to combine.
While bulgur stands, bring a 6- to 8-quarts pot of salted water to a boil (2 tablespoons salt for 4 quarts water) and add baking soda. Blanch romaine leaves in batches until slightly wilted but still bright green, about 1 minute. Remove with tongs and plunge into an ice bath.
Line a work surface with 3 layers of paper towel, then arrange 2 lettuce leaves, rib sides down, on paper towels. Top with 3 more layers of paper towel, then roll over leaves with a rolling pin, crushing ribs. Remove top layers of paper towel. Trim enough from bottom of each leaf to form an 8-inch-long leaf. Repeat with remaining leaves, replacing paper towels as needed. (You will have 4 extra leaves, in case any tear.)
Arrange 1 leaf with wider end nearest you. Put 2 tablespoons of filling 1 1/2 inches from bottom of leaf. Roll up, gently squeezing to compact filling and keeping a 1/2-inch border on either side free of filling, and fold in sides as you roll. Transfer, seam side down, to a plate. Make 15 more bundles in same manner. Just before serving, drizzle with walnut oil.
Purslane and Parsley Salad

Ingredients:
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallot
1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large
6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)
4 cups packed flat-leaf parsley leaves (from 2 large bunches)

Instructions:
Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
Add tomatoes, purslane, and parsley, gently tossing to coat.
Pickled-Chile Relish

Ingredients:
1 head garlic
1/2 pound fresh red, yellow, and/or orange hot chiles
1 cup distilled white vinegar
1 tablespoon sugar
1 bunch thyme
Equipment: 4 (1/4-pint) canning jars with screw bands and lids; canning tongs

Instructions:
Preheat oven to 350°F with rack in middle. Cut off and discard top of garlic head to expose cloves, then wrap head in foil and bake until very tender, about 45 minutes. Cool to warm, then peel cloves and transfer to a food processor.
Stem chiles and add to processor along with vinegar, sugar, and 1 1/2 teaspoons salt. Pulse until finely chopped.
Simmer chile mixture in a small saucepan, stirring, 2 minutes.
Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 6- to 8-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until water registers 180°F on an instant-read or candy thermometer (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids.
Place 2 or 3 thyme sprigs in each jar and ladle sauce (while still hot) into jars, leaving 1/4 inch of space at top. Run a clean rubber spatula between sauce and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
Put sealed jars in canner (on rack) or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil, covered, 10 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal and eventually have concave lids (you may hear a ping).
After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first.
Lime Ice Cream Torte Topped with Berry Sorbets

Ingredients:
1 5.25-ounce package sugar cookies
1/3 cup (packed) dark brown sugar
1/8 teaspoon salt
7 tablespoons unsalted butter, melted, hot
1 1/2 teaspoons vanilla extract
1 1/4 cups hazelnuts, toasted , hot
2/3 cup fresh lime juice
2/3 cup sugar
3 tablespoons finely grated lime peel
1/4 teaspoon finely crushed cardamom seeds
2 quarts premium vanilla ice cream, slightly softened
3 pints assorted berry sorbets (such as strawberry, raspberry, and blackberry)
1/3 cup water
1/4 cup sugar
1 12-ounce package frozen blackberries
4 cups mixed fresh berries (such as blackberries
raspberries
and blueberries; about 20 ounces)

Instructions:
Preheat oven to 375°F. Finely grind cookies, brown sugar, and salt in processor. Add hot butter and vanilla; blend until moist crumbs form. Add hot nuts; blend just until finely chopped. Press crust onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides to within 1/4 inch of top edge. Freeze crust 15 minutes. Bake until golden, about 15 minutes. Freeze 30 minutes.
Stir lime juice, sugar, and lime peel in large bowl until sugar dissolves. Pour 1/3 cup lime syrup into small bowl; mix in cardamom. Cover; chill to use later. Mix ice cream into remaining lime syrup in large bowl. Spoon all but 2 1/2 cups ice cream into crust; smooth top. Freeze torte and remaining ice cream until firm, about 2 hours.
Top torte with large scoops of ice cream, spacing apart and dipping ice cream scoop into hot water between scoops. Top with large scoops of sorbets, spacing apart. Using measuring spoons of various sizes dipped in hot water, scoop remaining sorbets place among larger scoops. Freeze 3 hours.
Stir 1/3 cup water and sugar in medium saucepan over medium heat until sugar dissolves. Add frozen berries. Increase heat; boil until berries are soft and liquid is slightly reduced, about 8 minutes. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids; discard solids. Cover; chill until cold. DO AHEAD: Can be made 1 day ahead. Cover torte; keep frozen. Keep lime syrup and berry sauce chilled.
Run knife around pan sides to loosen crust. Release sides. Tuck some fresh berries into spaces between ice cream and sorbet. Toss remaining berries in berry sauce. Cut torte into wedges. Drizzle lime syrup over wedges. Spoon berry mixture alongside.
Asian Noodles with Barbecued Duck Confit

Ingredients:
7 ounces (1/4-inch-wide) dried rice-stick noodles (rice vermicelli)
2 medium carrots, cut into matchsticks
1/4 pound Chinese long beans or regular green beans, cut into 1-inch lengths
4 Confit Duck Legs at room temperature
1/2 cup chopped scallions (about 3)
2 cups coarsely torn mixed fresh herbs such as mint, cilantro, and basil
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
2 teaspoons Sriracha (Southeast Asian chile sauce)
1/4 cup soy sauce
3 tablespoons Chinese black vinegar (preferably Chinkiang)
1 1/2 tablespoons packed dark brown sugar
1 teaspoon Asian sesame oil
1 garlic clove
finely chopped

Instructions:
Soak noodles in cold water to cover 30 minutes.
While noodles soak, stir together all glaze ingredients in a small bowl. Stir together all sauce ingredients in another small bowl.
Preheat oven to 450°F with rack in middle.
Blanch carrots in a small saucepan of boiling water 30 seconds, then transfer to a large bowl with a slotted spoon. Return water to a boil and cook beans until crisp-tender, about 2 minutes. Transfer to bowl with carrots.
Bring a pasta pot of water to a boil.
Meanwhile, put duck legs, skin sides up, on rack of a broiler pan, then pour 1 cup water into bottom of pan. Brush or spoon about half of glaze over skin side of duck. Roast duck until well browned, about 20 minutes.
Turn on broiler. Brush duck with remaining glaze, then broil 3 to 4 inches from heat until skin is bubbling and lightly charred around edges, about 2 minutes more. Keep warm, covered.
Drain noodles, then cook in boiling water 30 seconds. Reserve 1 cup cooking water and drain noodles again.
Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary
Add hot noodles, sauce, and scallions to carrots and beans and toss with tongs until well coated with sauce, adding some of reserved cooking liquid to moisten if necessary
Mint Hot Fudge Sundaes

Ingredients:
1 cup bittersweet chocolate chips
1/4 cup light corn syrup
1/4 cup water
2 tablespoons (1/4 stick) butter
2 tablespoons sugar, divided
1 ounce unsweetened chocolate, chopped
1/2 teaspoon peppermint extract
2 tablespoons sliced fresh mint leaves plus fresh mint sprigs for garnish
1 pint vanilla ice cream
10 chocolate-mint sandwich cookies, coarsely broken
1 pint green mint chocolate chip ice cream
Sweetened whipped cream

Instructions:
Stir first 4 ingredients and 1 tablespoon sugar in heavy small saucepan over medium-high heat until chocolate is melted and smooth. Bring just to boil. Remove from heat. Add unsweetened chocolate and extract; stir until smooth. Set mint-fudge sauce aside.
Toss remaining 1 tablespoon sugar and sliced mint in small bowl. Set mint sugar aside.
Place small scoop of vanilla ice cream in each dish. Top with some broken cookies, then scoop of mint ice cream and more cookies. Drizzle 1 to 2 tablespoons warm sauce over each. Top with whipped cream. Garnish with mint sugar and mint sprigs.
Green Olive and Goat Cheese Crostini

Ingredients:
1 teaspoon fennel seeds
1 cup (lightly packed) chopped pitted imported brine-cured green olives
2 tablespoons extra-virgin olive oil plus additional for brushing
1 tablespoon thinly sliced garlic chives or 2 garlic cloves, thinly sliced
1 tablespoon fresh orange juice
2 teaspoons chopped fresh thyme
1 1/2 teaspoons finely grated orange peel
16 1/2-inch-thick diagonal slices baguette
1 6-ounce log soft fresh goat cheese (cut into 16 rounds)

Instructions:
Toast fennel seeds in small skillet over medium-high heat until fragrant, shaking skillet occasionally, about 1 minute. Transfer seeds to medium bowl. Add olives, 2 tablespoons oil, garlic chives, orange juice, thyme, and orange peel to bowl and toss to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.
Prepare barbecue (medium-high heat). Brush both sides of bread slices with oil. Grill on 1 side until golden, about 1 minute. Turn bread over; immediately top each slice with 1 cheese round. Grill until bottoms are golden and cheese softens slightly, about 1 minute.
Transfer crostini to platter. Spoon olive mixture over and sprinkle with pepper.
Garlic chives, also known as Chinese chives, can be found at Asian markets.