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Tapenade with Crostini

  • 20 m
  • 20 m
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


  • 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.
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