Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, tapenade crostini. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Tapenade Crostini is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Tapenade Crostini is something which I’ve loved my entire life.
Get Tapenade Crostini Recipe from Food Network. Using slotted spoon, serve tapenade on crostini; sprinkle with feta cheese. Reduced-sodium soy sauce can be used in place of the anchovy to make this flavorful dip vegetarian.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook tapenade crostini using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Tapenade Crostini:
- Prepare pitted “mixed” color olives (kalamata olives)
- Take capers
- Make ready anchovy fillet, rinsed; or a paste (optional)
- Get small clove garlic, minced
- Get fresh basil leaves, coarsely chopped
- Prepare lemon juice
- Prepare extra-virgin olive oil
- Take baguette bread, sliced
This is also excellent as a condiment or as an accompaniment to grilled chicken or fish. Mound the tapenade on each toast, sprinkle with. In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Store the tapenade, covered, in the refrigerator, and garnish with parsley immediately before serving.
Instructions to make Tapenade Crostini:
- Rinse the olives thoroughly in water. In a bowl for the food processor or in a blender, combine all the ingredients.
- Process these ingredients for 1 minute. Stop and scrape down the sides of the bowl. Drizzle in a little more olive oil. Continue processing until the mixture becomes paste like.
- Transfer to a bowl or container, cover, and chill.
- Slice the baguette in 1/4 inch slices (slight angle). Place pieces on a baking sheet and drizzle with olive oil. Bake or “toast” under the broiler for ~2 minutes. [Keep an eye on them]
- Remove the sheet from the oven and place the toasted slices on a platter. Top with the tapenade, garnish, and serve. [I use tomato slices for a garnish that can also be used to top the crostini bread]
This crostini idea is as easy as it gets. Spread your favorite hummus on the baguette pieces, then top with a good store-made olive tapenade and some chopped roasted red bell peppers. All of the fabulous flavors of the Mediterranean on one piece of bread! It was more of the original italian tapenade without being overwhelmed with the herbs and lemon juice. Being able to omit the oil was a bonus!
So that’s going to wrap it up with this special food tapenade crostini recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
