Provencal Olive Tapenade Crostini

A thin slice of baguette brushed with olive oil, then baked to a light golden brown is the perfect venue for a lathering of handmade olive tapenade. The perfect combination of crunch, salt, savory and texture. Tapenade is a classic provencal delight consisting of finely chopped olives, capers, anchovies and olive oil. Popular in the south of France, where is it enjoyed as an appetizer and spread on bread.

The combinations of tapenade are endless with different types of olives such as, kalamata, nicoise, or gaeta olives. Try adding sun dried tomatoes or dried figs to the mix. The beauty of a tapenade is the ease of preparation and is well received when serving at your next cocktail party.

Provencal Olive Tapenade Crostini

1 ½ C. Kalamata olives, pitted
3 T. Capers
2 Garlic cloves
1 t. Anchovy paste
1 T. Flat leaf parsley, finely chopped
4 T. Olive oil
Salt and pepper to taste

Baguette + olive oil for brushing

In a food processor add all of the ingredients, except olive oil and pulse until a course puree. Add the olive oil and pulse again until the mixture is blended.

Slice the baguette into thin slices and brush both sides with olive oil. Place onto a cookie sheet and bake at 350 for about 3 to 4 minutes per side or until golden brown. Remove from oven and let cool. Spread each one with the olive tapenade and enjoy.

Adapted slightly from Lulu Peyraud

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