Olive and Garlic Tapenade Crostini

Olive and Garlic Tapenade Crostini

Julie Toy

Provided by: Curtis Stone

15 mins total 10 mins prep Full Screen

Servings

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.

• Filed under:
• Vegetable,
• Italian,
• Mediterranean,
• Blender,
• Barbecue & Grilling,
• Easy,
• 30 Minute,
• Quick,
• Appetizer,
• Entertaining,
• Cocktail Party

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