Tapenade Crostini. Get Tapenade Crostini Recipe from Food Network. This Green and Black Olive Tapenade Recipe is combined with homemade toasts for a classic crostini appetizer. The hearty Italian flavors are spruced up for just a bit more oomph!

The trick in preparing the recipe is to constantly monitoring the taste before adding more of any ingredient, given that many of them are sodium-heavy. I usually serve the tapenade plated with burrata on toasted crostini as well as alongside slices of red pepper for anyone gluten-free. In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. You can cook Tapenade Crostini using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Tapenade Crostini

Prepare 1 cup of pitted “mixed” color olives (kalamata olives).
Prepare 2 Tbs. of capers.
It's 1 of anchovy fillet, rinsed; or a paste (optional).
It's 1 of small clove garlic, minced.
Prepare 3 of fresh basil leaves, coarsely chopped.
Prepare 1 Tbs. of lemon juice.
It's 2 Tbs. of extra-virgin olive oil.
It's 1 loaf of baguette bread, sliced.

Your guests will love this Grilled Crostini with Olive Tapenade recipe. Grill the bread slices early the day of the gathering. Cool and store in tightly sealed zip-top plastic bags. Stir together olive tapenade and parsley; garnish, if desired.

Tapenade Crostini step by step

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].

Place green onion slices in a small bowl. Store the tapenade, covered, in the refrigerator, and garnish with parsley immediately before serving. Store toasted and cooled bread slices in an airtight container. Using slotted spoon, serve tapenade on crostini; sprinkle with feta cheese. Expert Tips Reduced-sodium soy sauce can be used in place of the anchovy to make this flavorful dip vegetarian.