Crostini with Tapenade
This is one of our “in case of emergency” hors d’oeuvres—it takes about two minutes to make and all the ingredients are things that keep nearly forever in the fridge or kitchen cabinet. (If you don’t have a baguette, the tapenade is just as good on crackers.)
For the tapenade
1 cup pitted Kalamata olives
For the crostini
1 skinny loaf of Italian or French bread
Prepare the tapenade
Combine all the ingredients in a food processor and pulse until the tapenade is finely chopped, but not pureed. It should have a slightly rough texture.
Prepare the crostini
Preheat oven to 350°F.
The tapenade can be made up to 1 week ahead and kept covered and refrigerated. The crostini can be toasted 1 day ahead and kept at room temperature in a resealable plastic bag.