Green and Gold Tapenade Crostini

Name: Green and Gold Tapenade Crostini
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
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

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Total: 20 min

Prep: 15 min
Inactive: 5 min

Total: 20 min

Prep: 15 min
Inactive: 5 min

Ingredients

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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.