Recipe courtesy of Food Network Kitchen
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20 min
15 min
5 min

Nutrition Info



1. Put the raisins, fennel seeds, and 2 tablespoons water in a small saucepan and bring to a simmer. Remove from the heat, cover and let steep for 5 minutes.

2. Pulse the garlic, olives, lemon juice, and olive oil until coarsely chopped. Add the raisin mixture and pulse 4 or 5 times. Spoon onto the crostini and season with a few cracks of freshly ground pepper.

3. Spoon tapenade onto toasts, arrange on a platter. Serve.

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