Recipe: Delicious Tapenade Crostini

Tapenade Crostini. I was trying to find a recipe to match the sun dried tomato tapenade we had at our favorite French restaurant. Simple homemade tapenade pairs perfectly with goat cheese. You can do all your preparation for these nibbles the day before, then.

Today: Merrill makes green olive tapenade from John Besh's new book, Cooking. Tuna, italian oil-packed, anchovy paste, thyme, parsley leaves, lemon zest, garlic, lemon juice, olive oil, mascarpone cheese, kalamata olives, capers, salt, black pepper, french bread. Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food. You can cook Tapenade Crostini using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Tapenade Crostini

1. 🢂 1 cup of pitted “mixed” color olives (kalamata olives).
2. 🢂 2 Tbs. of capers.
3. 🢂 1 of anchovy fillet, rinsed; or a paste (optional).
4. 🢂 1 of small clove garlic, minced.
5. 🢂 3 of fresh basil leaves, coarsely chopped.
6. 🢂 1 Tbs. of lemon juice.
7. 🢂 2 Tbs. of extra-virgin olive oil.
8. 🢂 1 loaf of baguette bread, sliced.

A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together. Tapenade can be made with black or green olives, each having the distinct flavour of its key ingredient. Alternative ingredients include savoury cousins- sun-dried tomato, artichoke, roasted aubergine, feta. En läcker tapenade som du enkelt mixar i en matberedare.

step by step Tapenade Crostini

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].