Green and Gold Tapenade Crostini

  • Total: 20 min
  • Prep: 15 min
  • Inactive: 5 min
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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


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