Recipe courtesy of Valerie Bertinelli

Crostini with Anchovy Tapenade

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  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 6 servings



  1. Preheat the oven to 375 degrees F. Brush the bread lightly with oil on one side and arrange on a baking sheet. Bake until lightly dried out, about 10 minutes.
  2. Meanwhile, combine the olives, basil, parsley, oil, lemon juice, anchovy fillets, garlic and bell pepper in a food processor and pulse until very finely chopped.
  3. Transfer to a small serving bowl and serve with the crostini.