Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, tapenade crostini. One of my favorites food recipes. This time, I will 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. Reviews for: Photos of Tapenade with Crostini.
Tapenade Crostini is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Tapenade Crostini is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have tapenade crostini using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Tapenade Crostini:
- Get pitted “mixed” color olives (kalamata olives)
- Get capers
- Take anchovy fillet, rinsed; or a paste (optional)
- Take small clove garlic, minced
- Take fresh basil leaves, coarsely chopped
- Make ready lemon juice
- Make ready extra-virgin olive oil
- Get baguette bread, sliced
These terrific Mediterranean-inspired crostinis will be a hit as an appetizer or snack at your next get together. See more ideas about Recipes, Appetizer recipes, Bruschetta. 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. These tapenade crostini are delightfully moreish and an ideal dinner party canapé.
Steps 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]
Top Tip for making Tapenade Crostini. If you love classic olive tapenade, you'll love this refreshing version using fresh tomatoes. Use leftover tapenade on sandwiches, roasted pork tenderloin, or grilled chicken. Goat Cheese Crostini with Fig-Olive Tapenade. Je réalise souvent des Crostini à la tapenade aux olives et câpres c'est ma recette fétiche quand je reçois des invites c'est tellement facile à realiser et on peut varier la garniture au goût.
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