- Total: 20 min
- Prep: 15 min
- Inactive: 5 min
Ingredients
1/4 cup golden raisins
1/4 to 1/2 teaspoon fennel or anise seeds
1/2 to 1 clove garlic
1 cup pitted green olives, such as picholine
1 tablespoon fresh lemon juice or orange juice
3 to 4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 Ficelle (thin baguette), thinly sliced and toasted
Directions
- 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.
