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.
Tools You May Need
Copyright 2010 Television Food Network, G.P. All rights reserved
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.