Tapenade Crostini

Author: Canadian Living

While this zesty olive hors d'oeuvre is delicious on its own, it's even better when the crostini is spread with a bit of goat cheese before it's topped with tapenade.

  • Portion size 24 servings

Ingredients

  • 1 baguette
  • 1/4 cup extra-virgin olive oil
  • 2 cups pitted kalamata olives rinsed
  • 1 teaspoon anchovy paste
  • 1 shallot chopped
  • 1 clove garlic minced
  • 1 teaspoon caper rinsed and minced
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

Method

Slice baguette diagonally 1/2-inch thick (2 cm) to make 24 pieces; brush both sides with half of the oil. Broil on baking sheet, turning once, until golden, 2 to 3 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)

In food processor or by hand, coarsely chop together olives, remaining oil, anchovy paste, shallot, garlic, capers and pepper. Stir in parsley. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Top each crostini with scant 1 tbsp (15 mL) tapenade.

Nutritional facts Per piece: about

  • Sodium 446 mg
  • Protein 1 g
  • Calories 88.0
  • Total fat 7 g
  • Potassium 21 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 7 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tapenade Crostini

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