Crostini with Olive and Raisin Tapenade

This green-olive tapenade takes a tasty turn with the addition of golden raisins and is perfect on slices of toasted, crusty baguette.
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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 6-8
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Ingredients

1/2 cup golden raisins

1/2 to 3/4 teaspoon fennel seeds

2 cups pitted green olives, such as picholine

2 tablespoons fresh orange juice

1 clove garlic

1/3 to 1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 baguette, thinly sliced and toasted

Red pepper flakes, optional

Directions

  1. Put the raisins, fennel seeds and 1/4 cup water in a small saucepan and bring to a simmer. Remove from the heat, cover and let stand for 5 minutes.
  2. Put the olives, orange juice, garlic and 1/3 cup of the oil in a food processor and pulse until coarsely chopped. Add the raisin mixture and pulse 4 or 5 times to combine. If the mixture seems dry, add the remaining olive oil; season with salt and pepper. Spoon onto the toasted baguette slices and top with a few turns of black pepper or a pinch of red pepper flakes if using.