Olive Tapenade on Crostini [ 20 min ]
This Provencal Olive Tapenade Crostini is not only a delight to the palate but also a visual treat with its rich, earthy colors and vibrant ingredients. The combination of black and green olives, enhanced with aromatic herbs and zesty lemon, delivers a burst of Mediterranean flavors. Perfect for a quick appetizer or a sophisticated party snack, it’s a versatile and easy-to-make dish that never fails to impress.
Ingrédients
- 1 cup pitted black olives
- 1 cup pitted green olives
- 2 tablespoons capers, rinsed and drained
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1/4 teaspoon black pepper
- 1 baguette, baguette, sliced into 1/2 inch slices
Instructions
- Preheat the oven to 375°F (190°C).
- Arrange the baguette slices on a baking sheet and drizzle lightly with olive oil.
- Toast the baguette slices in the oven for 8-10 minutes, or until golden brown.
- In a food processor, combine black olives, green olives, capers, garlic, lemon juice, thyme, rosemary, and black pepper.
- Pulse until the mixture is finely chopped, but not pureed. Scrape down the sides as needed.
- With the food processor running, slowly add the olive oil until the tapenade is well-blended.
- Transfer the tapenade to a small bowl.
- Spread a generous amount of tapenade on each crostini and serve immediately.
Nutrition
Serving: 100gCalories: 150kcalCarbohydrates: 15gProtéines: 3gFat: 8gSucre: 1g
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