Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Crostini with Olive and Raisin Tapenade
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- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 6-8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 276
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 694 mg
This green-olive tapenade takes a tasty turn with the addition of golden raisins and is perfect on slices of toasted, crusty baguette.
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 6-8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 276
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 694 mg
Ingredients
Directions
- Put the raisins, fennel seeds and 1/4 cup water in a small saucepan and bring to a simmer. Remove from the heat, cover and let stand for 5 minutes.
- Put the olives, orange juice, garlic and 1/3 cup of the oil in a food processor and pulse until coarsely chopped. Add the raisin mixture and pulse 4 or 5 times to combine. If the mixture seems dry, add the remaining olive oil; season with salt and pepper. Spoon onto the toasted baguette slices and top with a few turns of black pepper or a pinch of red pepper flakes if using.
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