Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, tapenade crostini. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Garnish tapenade with parsley, if desired; serve with crostini. I was trying to find a recipe to match the sun dried tomato tapenade we had at our favorite French restaurant. Transfer the crostini to a platter and lightly rub the top of each slice with the garlic clove.
Tapenade Crostini is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Tapenade Crostini is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have tapenade crostini using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tapenade Crostini:
- Make ready 1 cup pitted “mixed” color olives (kalamata olives)
- Get 2 Tbs. capers
- Get 1 anchovy fillet, rinsed; or a paste (optional)
- Take 1 small clove garlic, minced
- Make ready 3 fresh basil leaves, coarsely chopped
- Get 1 Tbs. lemon juice
- Take 2 Tbs. extra-virgin olive oil
- Make ready 1 loaf baguette bread, sliced
You can do all your preparation for these nibbles the day before, then. These terrific Mediterranean-inspired crostinis will be a hit as an appetizer or snack at your next get together. Prep tips: The crostini and tapenade can be made a day or two ahead. Keep crostini in an airtight container at room Bring tapenade to room temperature.
Instructions to make Tapenade Crostini:
- Rinse the olives thoroughly in water. In a bowl for the food processor or in a blender, combine all the ingredients.
- Process these ingredients for 1 minute. Stop and scrape down the sides of the bowl. Drizzle in a little more olive oil. Continue processing until the mixture becomes paste like.
- Transfer to a bowl or container, cover, and chill.
- Slice the baguette in 1/4 inch slices (slight angle). Place pieces on a baking sheet and drizzle with olive oil. Bake or “toast” under the broiler for ~2 minutes. [Keep an eye on them]
- Remove the sheet from the oven and place the toasted slices on a platter. Top with the tapenade, garnish, and serve. [I use tomato slices for a garnish that can also be used to top the crostini bread]
MAKE AHEAD: Tapenade can be prepared, cover and refrigerated up to one day ahead, Bring to room temperature before serving. what is tapenade crostini most popular recipes, pasta, corn chowder, irish cream, main dish, turkey soup, cut-out cookies, lobster, quick bread, chocolate, cheese, cold cheese dips, vegetable soup. This will be saved to your scrapbook. I usually serve the tapenade plated with burrata on toasted crostini as well as alongside slices of These crostini are an umami lover's dream. They deliver big on flavor, but building them is a breeze. Perfect as an easy game day appetizer, this Lemon Olive Tapenade made with Lindsay Olives is delicious served with crackers, fresh bread or with herbed goat cheese spread on toasted crostini.
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