Crostini with Olive and Raisin Tapenade
- Level: Easy
- Yield: 6-8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 276
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 694
- Total: 20 min
- Active: 15 min
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
- 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.
- 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.