Huffpost Taste

Olive and Garlic Tapenade Crostini

Posted: Updated:

Olive and Garlic Tapenade Crostini

Olive and Garlic Tapenade Crostini
Julie Toy
Provided by:
total prep

Ingredients

  • Tapenade:
  • 1 cup pitted kalamata olives
  • 1 shallot, chopped fine
  • 1 clove garlic, chopped
  • 1 anchovy filet
  • Zest of 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoons finely chopped fresh chives
  • 1 tablespoons finely chopped fresh parsley
  • 1 teaspoon fresh thyme leaves, chopped
  • Lemon juice to taste
  • Salt and freshly ground black pepper
  • Crostini:
  • 1/2 sourdough baguette, cut on the bias into 2-inch-long crostini
  • Olive oil for brushing
  • Salt and freshly ground black pepper
  • 1 clove garlic, halved
  • Extra-viring olive oil

Directions

  • For the tapenade:
  • Place the first 9 ingredients in a food processor and pulse until well combined.
  • Season to taste with lemon juice, salt and pepper and reserve.
  • For the crostini:
  • Preheat a grill or grill pan on medium-high heat.
  • Brush the bread on both sides with olive oil and season lightly with salt and pepper and grill the crostini for 30 seconds to 1 minute on each side or until lightly toasted with nice grill marks.
  • Remove the bread from the grill and rub all over with the garlic clove.
  • Spoon some of the tapenade onto each crostini, drizzle with a little extra virgin olive oil and serve.