Green and Gold Tapenade Crostini

Total Time:
20 min
Prep:
15 min
Inactive:
5 min
Ingredients
  • 1/4 cup golden raisins
  • 1/4 to 1/2 teaspoon fennel or anise seeds
  • 1/2 to 1 clove garlic
  • 1 cup pitted green olives, such as picholine
  • 1 tablespoon fresh lemon juice or orange juice
  • 3 to 4 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 Ficelle (thin baguette), thinly sliced and toasted
Directions
  • 1. Put the raisins, fennel seeds, and 2 tablespoons water in a small saucepan and bring to a simmer. Remove from the heat, cover and let steep for 5 minutes.

  • 2. Pulse the garlic, olives, lemon juice, and olive oil until coarsely chopped. Add the raisin mixture and pulse 4 or 5 times. Spoon onto the crostini and season with a few cracks of freshly ground pepper.

  • 3. Spoon tapenade onto toasts, arrange on a platter. Serve.

  • Copyright 2010 Television Food Network, G.P. All rights reserved

  • Calories: 261

  • Total Fat: 17 grams

  • Saturated Fat: 1.5 grams

  • Total Carbohydrate: 25 grams

  • Protein: 3 grams

  • Sodium: 873 milligrams

  • Cholesterol: 0 milligrams

  • Fiber: 1.5 grams


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    Tapenade Crostini

    Recipe courtesy of Ree Drummond