Olive Tapenade with Olive Oil Crostinis
- 12 ounces pitted black olives, such as Kalamata, Nicoise, or Gaeta
- 3 to 4 ounces capers, drained and rinsed
- 2 to 4 anchovy fillets, to taste, drained, rinsed and patted dry
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 5 sprigs fresh thyme, leaves finely chopped
- 3 tablespoons chopped parsley
- 1/4 teaspoon crushed red pepper
- 1 lemon, juiced
- 1 teaspoon red wine vinegar
- 1/2 to 1 cup good quality extra-virgin olive oil
- 1 recipe Olive Oil Crostini, as follows
- Olive Oil Crostini:
- 24 very thin slices French bread, cut on the diagonal
- 4 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
Combine olives, capers, anchovies, garlic, mustard, thyme, parsley, crushed red pepper and lemon juice, and half of the olive oil in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed, adding more olive oil as needed to obtain desired consistency. (A thicker product will better suit serving on crostini, whereas a looser consistency will work better as a sauce for pasta or cooked vegetables.) Taste and adjust seasoning if necessary, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.Olive Oil Crostini:
Preheat the oven to 350 degrees F.
Use a pastry brush to brush the bread slices with olive oil. Lightly season with salt and pepper and place on a baking sheet. Bake until crispy, 7 to 10 minutes. Remove from the oven and set aside to cool.
Yield: 24 crostini
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