Tapenade and Asiago Crostini

Total Time:
35 min
Prep:
10 min
Inactive:
10 min
Cook:
15 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Day-old sourdough baguette
  • 1 garlic clove, peeled and halved
  • 1/4 cup olive oil
  • 1/2 pound aged Asiago, thinly sliced
  • 1/2 cup Olive Tapenade, store bought
  • 1 teaspoon fresh lemon thyme leaves
Directions
  • Preheat oven to 350 degrees F.

  • Slice the baguette into 1/3-inch rounds. Lightly toast in the oven, about 10 minutes. Cool and rub with cut end of garlic clove.

  • Brush with olive oil. Lightly toast again until oil sizzles. Spread cheese on crostini and heat in oven until cheese bubbles. Remove from oven. Spread with tapenade and sprinkle with a few thyme leaves.

  • Serve immediately


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