Olive Tapenade with Crostini

Prep & Cook

10 Minutes

Serves

Difficulty

Easy

Ingredients

1 shallot, halved

1 clove garlic

1 tbsp fresh parsley leaves

1 tbsp chopped fresh chives

1 tsp fresh thyme leaves

1 1/4 cups pitted kalamata olives

1 anchovy filet

1 lemon, zested, juiced

1 tbs extra virgin olive oil, plus more for drizzling

Crostini:

1/2 baguette, cut into 1.25-cm slices

Olive oil, for brushing

2 garlic cloves, halved

Description

Serves: 4

Prep Time: 10 minutes

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

Method

To make tapenade:

In bowl of the Prep Master Pro, add shallots, garlic, parsley, chives, and thyme. Pulse mixture until finely chopped. Add olives, anchovy, lemon zest, and 1 tbs extra-virgin olive oil and pulse until mixture is combined, but slightly chunky. Season tapenade with salt, pepper, and lemon juice.

To prepare make crostini and serve:

Heat char grill pan over medium-high heat.

Brush bread slices on both sides with olive oil and season lightly with salt and pepper. Grill bread 30 seconds to 1 minute on each side, or until lightly toasted with grill marks.Remove bread from pan and rub all over with cut side of garlic cloves.

Spoon some of tapenade onto each crostini, drizzle with some extra-virgin olive oil, and serve.

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