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20 minute dinner recipes

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Tapenade with Crostini


From EatingWell:  March/April 1995

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. 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.
  2. Preheat oven to 400°F.
  3. 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 : 30 Calories; 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

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