Tapenade with Crostini

Tapenade with Crostini

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From: EatingWell Magazine, March/April 1995

Along the French Riviera, this black-olive spread invariably contains an anchovy or two, but you may do without.

Ingredients 36 servings

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Original recipe yields 36 servings
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  • 1 cup black olives, pitted
  • 2 tablespoons drained capers, rinsed
  • 1½ tablespoons rum, or brandy
  • 1½ teaspoons extra-virgin olive oil
  • 1½ teaspoons fresh thyme, or ½ teaspoon dried
  • 1 anchovy fillet, rinsed (optional)
  • 1 small clove garlic, crushed
  • ½-1 teaspoon lemon juice, divided
  • ½ cup fresh breadcrumbs, (see Tip)
  • Freshly ground pepper, to taste
  • 1 small French baguette, or loaf of Italian bread

Preparation

  • Active

  • Ready In

  1. Combine olives, capers, rum (or brandy), oil, thyme, anchovy (if using), garlic and ½ 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 ½ 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 ⅓ cup crumbs.

Nutrition information

  • Per serving: 31 calories; 1 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 2 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 71 mg sodium; 1 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: Free Food

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