Crostini with Tapenade


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.)


Ingredients Directions

For the tapenade

1 cup pitted Kalamata olives
4 anchovy fillets
2 tablespoons capers, drained
2 tablespoons extra-virgin olive oil
1/4 teaspoon very finely minced garlic

For the crostini

1 skinny loaf of Italian or French bread
extra-virgin olive oil

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.

Thinly slice the bread and drizzle it lightly on one side with the olive oil. Bake until lightly toasted, 8 to 10 minutes.

Makes 25 to 30 crostini and about 1 cup of tapenade

Make-Ahead Factor

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.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.