Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, tapenade crostini. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Tapenade Crostini is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Tapenade Crostini is something that I’ve loved my whole life.
This Green and Black Olive Tapenade Recipe is combined with homemade toasts for a classic crostini appetizer. The hearty Italian flavors are spruced up for just a bit more oomph! Transfer the crostini to a platter and lightly rub the top of each slice with the garlic clove.
To begin with this recipe, we must first prepare a few components. 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
- Take 1 anchovy fillet, rinsed; or a paste (optional)
- Take 1 small clove garlic, minced
- Prepare 3 fresh basil leaves, coarsely chopped
- Take 1 Tbs. lemon juice
- Get 2 Tbs. extra-virgin olive oil
- Take 1 loaf baguette bread, sliced
The Crostini with Tapenade recipe out of our category fruit-vegetable! 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. Our food blogger Jerry James Stone shows us his recipe for a tapenade and red pepper crostini.
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]
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. Be the first to review this recipe. MAKE AHEAD: Tapenade can be prepared, cover and refrigerated up to one day ahead, Bring to room temperature before serving.
So that’s going to wrap this up with this special food tapenade crostini recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
