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Olive Tapenade Crostinis







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Olive Tapenade Crostinis

Chopped Kalamata and Castelvetrano olives mixed with capers, garlic, and olive oil then spread on crispy bread slices.

Olive Tapenade Crostinis recipe



servings: 4

total time: 20 minutes

recipe by: 

Ingredients

  • THE CROSTINIS:
  • 1 french baguette
  • 2 to 3 TBSP olive oil
  • THE TAPENADE:
  • 1 cup pitted Castelvetrano olives
  • 1/2 cup pitted Kalamata olives
  • 1 TBSP capers
  • 1 garlic clove, peeled
  • 3 TBSP olive oil
  • 1 TBSP fresh lemon juice
  • 1/8 tsp freshly ground black pepper


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Directions

  1. Preheat the oven to 425°F.

  2. Slice the bread into roughly 1/2-inch thick slices and place them on a large baking sheet.

  3. Brush the tops of the bread evenly with olive oil then bake in the preheated oven until lightly browned and crisp, 5 to 7 minutes.

  4. Take the bread out if the oven and set aside.

  5. Use a sharp knife to finely chop the olives, capers, and garlic (or use can pulse them in a food processor a few times until finely chopped) then place them in a bowl.

  6. Stir in the 3 TBSP of olive oil, the lemon juice, and the black pepper until well combined.

  7. Spread the olive mixture on the bread slices and serve.

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