Tapenade Crostini
Serves: 6 to 8
Ingredients
PreparationIngredients
- 2 cups whole black olives, pitted Add to list
- 1 3/4 ounces canned anchovy fillets Add to list
- 1 tablespoon capers, drained Add to list
- 2 garlic cloves, crushed Add to list
- 1/4 cup finely chopped fresh basil Add to list
- Grated zest and juice of 1 lemon Add to list
- 3/4 cup extra virgin olive oil Add to list
- Salt and pepper, to taste Add to list
- 1 baguette, sliced Add to list
Preparation
Finely chop the olives, anchovies and capers with a knife or food processor and place in a bowl. Add the garlic, basil, lemon zest and juice. Stir in the olive oil and season well with salt and pepper.
Place bread slices on a cookie sheet and toast in a preheated 425º F oven, 4 to 5 minutes. Turn each piece and toast for another 1 to 2 minutes.
Spread tapenade on toasted baguette slices and serve.
Each serving: 324 cal, 25g fat (3.6g sat), 5mg chol, 756mg sodium, 20.7g carb, 1.9g fiber, 5.9g protein
Recipe by , PCC Cooks instructor
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on January 25, 2009.
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.