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Black and Green Olive Tapenade

Ingredients
Serves:
Tapenade
1 cup
Niçoise olives, pitted
1 cup
small green French olives (Picholine), pitted
1/4 cup
Oven-Dried Tomatoes (see separate recipe), drained
1 clove
garlic
1 tablespoon
capers
1
anchovy fillet
1/2 tablespoon
chopped fresh basil leaves
1/2 tablespoon
chopped fresh flat-leaf parsley leaves
1/2 tablespoon
chopped fresh thyme leaves
1/4 tablespoon
chopped fresh oregano leaves
1/4 cup
extra-virgin olive oil
Crostini
1 load
crusty French bread, cut into slices on a bias
  1. In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed for up to 1 month. 
  2. Preheat oven to 400 degrees F. 
  3. Place bread slices on a cookie sheet and bake for 5 minutes, or until lightly toasted. 
  4. Spread crostini toast with a thin layer of goat cheese, then add tapenade. Serve immediately.

Note: Makes 1 heaping cup

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About this Recipe

Crostini are thin versions of the classic Italian Bruschetta. Tapenade is the great olive spread of Provence. It's a perfect combination.

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