Along the French Riviera, this black-olive spread invariably contains an anchovy or two, but you may do without. Source: EatingWell Magazine, March/April 1995

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • 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.

Tips

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.

Nutrition Facts

31 calories; 0.8 g total fat; 71 mg sodium. 1 mg potassium; 5 g carbohydrates; 0.8 g fiber; 1.2 g protein; 2 IU vitamin a iu; 1 mg calcium;