Tapenade on Crostini

Total Time:
20 min
10 min
10 min

50 to 60 slices

  • 1 large baquette, about 26 inches long, sliced on the diagonal into 1/3-inch thick slices
  • 4 to 6 tablespoons Homemade Herb Oil, recipe follows
  • 1 package store bought olive tapenade
  • Place the rack in the upper third of the oven and turn on the broiler. Spread both sides of each slice of bread lightly with the herb oil. Arrange the slices on 2 baking sheets. Broil 1 sheet at a time for about 1 to 2 minutes until the slices are golden brown. Turn the slices over and toast the other side of the bread. Spread the tapenade onto the crostini and serve.

Homemade Herb Oil:
  • 1 cup rosemary leaves, stems removed

  • 2 cups olive oil

  • 1/2 cup tarragon leaves

  • 1/4 cup thyme leaves

  • Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the roasemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.

  • Yield: 2 3/4 cups oil

  • Prep Time: 10 to 15 minutes

  • Cook Time: none

  • Inactive Prep Time: none

  • Key Words: herb oil

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    Not what you're looking for? Try:

    Tapenade Crostini

    Recipe courtesy of Ree Drummond