Tapenade Crostini

Name: Tapenade Crostini
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup pitted “mixed” color olives (kalamata olives); 2 Tbs. capers; 1 anchovy fillet, rinsed; or a paste (optional); 1 small clove garlic, minced; 3 fresh basil leaves, coarsely chopped; 1 Tbs. lemon juice; 2 Tbs. extra-virgin olive oil; 1 loaf baguette bread, sliced

Rick M @RickM_PTC

PTC, GA.

An olive spread that is easy to make for a party appetizer. Make the tapenade in advance and all you have to do is toast the baguette slices come party time. For those that like black olives, it’s a hit.

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Ingredients

8 servings

1 cuppitted “mixed” color olives (kalamata olives)
2 Tbs.capers
1anchovy fillet, rinsed; or a paste (optional)
1small clove garlic, minced
3fresh basil leaves, coarsely chopped
1 Tbs.lemon juice
2 Tbs.extra-virgin olive oil
1 loafbaguette bread, sliced

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Steps

1

Rinse the olives thoroughly in water. In a bowl for the food processor or in a blender, combine all the ingredients.
2

Process these ingredients for 1 minute. Stop and scrape down the sides of the bowl. Drizzle in a little more olive oil. Continue processing until the mixture becomes paste like.
3

Transfer to a bowl or container, cover, and chill.
4

Slice the baguette in 1/4 inch slices (slight angle). Place pieces on a baking sheet and drizzle with olive oil. Bake or “toast” under the broiler for ~2 minutes. [Keep an eye on them]
5

Remove the sheet from the oven and place the toasted slices on a platter. Top with the tapenade, garnish, and serve. [I use tomato slices for a garnish that can also be used to top the crostini bread]