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
- 1 baguette, sliced and toasted 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. Spread on toasted baguette slices.
Toasted baguette slices
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 minute or two.
Recipe by , PCC Cooks instructor
Source: "Gardening with Ciscoe" January 25, 2009
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