Along the French Riviera, this black-olive spread invariably contains an anchovy or two, but you may do without.
About 36 pieces
Active Time: 20 minutes |
Total Time: 20 minutes
1 cup black olives, pitted
2 tablespoons drained capers, rinsed
1 1/2 tablespoons rum, or brandy
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons fresh thyme, or 1/2 teaspoon dried
1 anchovy fillet, rinsed (optional)
1 small clove garlic, crushed
1/2-1 teaspoon lemon juice, divided
1/2 cup fresh breadcrumbs, (see Tip)
Freshly ground pepper, to taste
1 small French baguette, or loaf of Italian bread
Combine olives, capers, rum (or brandy), oil, thyme, anchovy (if using), garlic and 1/2 teaspoon lemon juice in a food processor. Pulse until the mixture is finely chopped. Add breadcrumbs and pulse just until mixed. Season with pepper and additional lemon juice, if desired.
Preheat oven to 400°F.
Slice bread diagonally into rounds about 1/2 inch thick. Arrange in a single layer on a large baking sheet. Bake until just beginning to brown, about 8 minutes. Spread tapenade on crostini just before serving.
Per serving :
1 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
5 g Carbohydrates;
1 g Protein;
1 g Fiber;
79 mg Sodium;
2 mg Potassium
Exchanges: Free Food
Tips & Notes
Make Ahead Tip: Cover and refrigerate the tapenade (Step 1) for up to 1 week. The crostini (Steps 2-3) may be baked several hours in advance, allowed to cool to room temperature, then wrapped and stored at room temperature.
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.