Kalamata Olive Tapenade with Crostini

Prep & Cook

30 mins

Serves

Difficulty

Easy

Ingredients

1 shallot, chopped

3 garlic cloves, 1 chopped and 2 halved

1 tbs fresh parsley leaves

1 tbs chopped fresh chives

1 tsp fresh thyme leaves

190g pitted kalamata olives

1 anchovy filet

1 lemon, zested, juiced

1 tbs extra-virgin olive oil, plus more for drizzling and brushing

1/2 baguette, cut into 1/2 -inch-thick slices

Description

Serves: 4

Prep Time: 10 Minutes

Make-Ahead: Tapenade can be made up to 2 days ahead, covered and refrigerated.

Method

In the Prep Master Mini Mini Food Processor, add shallot, chopped garlic, parsley, chives, and thyme. Pulse mixture until finely chopped. Add olives, anchovy, lemon zest, and 1 tbs. oil and pulse until mixture is combined, but slightly chunky. Season with salt, pepper, and more lemon juice.

Brush bread slices on both sides with oil and season lightly with salt and pepper. Using Toast Function on the Toast IQ 2 Slice Digital Toaster toast bag muffins, on level 3 or 4, for 2 to 2 1/2 minutes, or until golden.

Insert 2 baguette slices into the toasting slots. Using Toast Function, toast bread on level 2 or 3 for 1 1/2 to 2 minutes, or until golden. Remove crostini from toaster and rub all over with cut side of garlic cloves. Repeat to cook remaining crostini.

Spoon tapenade onto crostini, drizzle with oil and serve.

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