Tapenade Crostini
This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 88 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 446 mg |
| potassium | 21 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| folate | 4 |
- Portion size: 24 pieces
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.
Ingredients
- 1 1baguettebaguettes
- 1/4 cup 1/4cupextra-virgin olive oil
- 2 cups 2cupspitted kalamata olivekalamata olives, rinsed
- 1 tsp 1tspanchovy paste
- 1 1small shallotshallots, chopped
- 1 1clove garliccloves of garlic, minced
- 1 tsp 1tspcapercapers, rinsed and minced
- 1/2 tsp 1/2tsppepper
- 2 tbsp 2tbspchopped fresh parsley
Preparation
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.
Source : Canadian Living Holiday Cookbook: Fall 2009
