Black Olive Tapenade with Crostini
Tapenade with Mini Toasts
3 cups good-quality french brine-cured olives, pitted
2 tbsp capers, drained
2 tsp dijon mustard
3 tsp olive or garlic oil, plus extra for crostini
Sea salt and fresh pepper
1 baguette, sliced
Herbs de Provence
Brush each slice of bauguette on one side with olive oil and sprinkle with salt, pepper and herbs de provence. Heat oven to 375 and bake on a baking sheet until golden, about 10 minutes.
In a food processor, combine olives, capers and mustard and process to form a thick paste. With the processor running, add the oil in a steady stream. Process until well combined. Season with pepper. Tapenade can be kept in the fridge for up to 1 week.
Serve with crostini.
Note: If you don't like olives, you won't like this tapenade! Use the best french olives you can find, usually found at a gourmet grocery store like Whole Foods or a farmers market.
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