Tapenade Crostini

Total Time:
15 min
Prep:
15 min

Yield:
About 24 servings
Level:
Easy

Ingredients
  • One 12-ounce jar large roasted red peppers, drained
  • One 9 1/2-ounce jar pitted kalamata olives, drained
  • One 5 3/4-ounce jar pimento-stuffed olives, drained
  • 2 cloves garlic, or more to taste
  • Red pepper flakes, to taste
  • Kosher salt and freshly ground black pepper
  • 1/4 to 1/2 cup extra-virgin olive oil
  • 1 package prepared crostini (about 24) or 24 baguette slices
  • One 6 1/2-ounce jar pesto
  • Chopped fresh parsley, for garnish
Directions
Watch how to make this recipe.
  • Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.

  • Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.


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