Tapenade with Crostini
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.Advertisement
Preheat oven to 400 degrees 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.
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.