Tapenade Crostini I usually serve the tapenade plated with burrata on toasted crostini as well as alongside slices of red pepper for anyone gluten-free. This is a simple, all-year tapenade that works great for dinner parties. These tapenade crostini are delightfully moreish and an ideal dinner party canapé.

Ingredients of Tapenade Crostini

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

Tapenade Crostini step by step

  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].

These terrific Mediterranean-inspired crostinis will be a hit as an appetizer or snack at your next get together. Our food blogger Jerry James Stone shows us his recipe for a tapenade and red pepper crostini. If you love classic olive tapenade, you'll love this refreshing version using fresh tomatoes. This will be saved to your scrapbook. Simple homemade tapenade pairs perfectly with goat cheese.

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