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Tapenade with Crostini
EatingWell Test Kitchen
“Along the French Riviera, this black-olive spread invariably contains an anchovy or two, but you may do without.”
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
1Combine 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.
2Preheat oven to 400°F.
3Slice 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.