Crostini with Anchovy Tapenade
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 220
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 2
- Sodium
- 597
- Total: 15 min
- Active: 10 min
Ingredients
1 baguette, sliced into thin rounds
2 tablespoons olive oil, plus more for the bread
1 1/2 cups mixed pitted olives
1/4 cup fresh basil leaves
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon lemon juice
3 flat anchovy fillets
1 clove garlic, chopped
1 roasted red bell pepper
Directions
- 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.
- 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.
- Transfer to a small serving bowl and serve with the crostini.