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
- Credits : Canadian Living Holiday Cookbook: Fall 2009
Ingredients
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
- Folate 4.0
- Calcium 2.0
