Recipe courtesy of Joel Aiken
Tapenade and Asiago Crostini
- Level: Easy
- Yield: 8 servings
- Total: 35 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 15 min
Ingredients
Day-old sourdough baguette
1 garlic clove, peeled and halved
1/4 cup olive oil
1/2 pound aged Asiago, thinly sliced
1/2 cup Olive Tapenade, store bought
1 teaspoon fresh lemon thyme leaves
Directions
- Preheat oven to 350 degrees F.
- Slice the baguette into 1/3-inch rounds. Lightly toast in the oven, about 10 minutes. Cool and rub with cut end of garlic clove.
- Brush with olive oil. Lightly toast again until oil sizzles. Spread cheese on crostini and heat in oven until cheese bubbles. Remove from oven. Spread with tapenade and sprinkle with a few thyme leaves.
- Serve immediately