Recipe courtesy of Ree Drummond
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Total:
15 min
Active:
15 min
Yield:
About 24 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
About 24 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.

Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.

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