Tapenade On Crostini Recipes

CROSTINI WITH ANCHOVY TAPENADE

Steps:

• Preheat the oven to 375 degrees F. Brush the bread lightly with oil on one side and arrange on a baking sheet. Bake until lightly dried out, about 10 minutes.
• Meanwhile, combine the olives, basil, parsley, oil, lemon juice, anchovy fillets, garlic and bell pepper in a food processor and pulse until very finely chopped.
• Transfer to a small serving bowl and serve with the crostini.

TOMATO JAM AND OLIVE TAPENADE ON GARLIC CROSTINI

Steps:

• To make the Jam: Combine all the ingredients in a food processor and blend until well combined. Transfer the mixture to a saucepan and over low-medium heat, reduce by
• 1/3, stirring occasionally. Cool to room temperature before serving.
• To make the Tapenade: Combine all the ingredients in a food processor and pulse until coarsely mixed. Set aside.
• To make the Crostini: Preheat oven to 350 degrees F. Thinly slice the baguette crosswise, and line up on a cookie sheet. Toast in the oven until golden brown, about 7 to 10 minutes. Remove from the oven. Slice the garlic clove in half and rub each toast with the cut side of the garlic. Serve with Tomato Jam and Olive Tapenade.

TAPENADE CROSTINI

Steps:

• Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.
• Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.

TAPENADE AND ASIAGO CROSTINI

Steps:

• Preheat oven to 350 degrees F.
• Slice the baguette into 1/3-inch rounds. Lightly toast in the oven, about 10 minutes. Cool and rub with cut end of garlic clove.
• Brush with olive oil. Lightly toast again until oil sizzles. Spread cheese on crostini and heat in oven until cheese bubbles. Remove from oven. Spread with tapenade and sprinkle with a few thyme leaves.
• Serve immediately

CROSTINI WITH TUNA TAPENADE

Steps:

• Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
• Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
• Mound the tapenade on each toast, sprinkle with parsley, and serve.

TAPENADE ON CROSTINI

Steps:

• Place the rack in the upper third of the oven and turn on the broiler. Spread both sides of each slice of bread lightly with the herb oil. Arrange the slices on 2 baking sheets. Broil 1 sheet at a time for about 1 to 2 minutes until the slices are golden brown. Turn the slices over and toast the other side of the bread. Spread the tapenade onto the crostini and serve.
• Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the rosemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.

SPINACH TAPENADE CROSTINI

Steps:

• Cook spinach according to package directions. Drain and squeeze out excess moisture.
• Place olives, garlic, anchovies, and capers in food processor. Process until finely chopped. Add spinach, lemon juice and olive oil and process until mixture is smooth. Remove from processor and stir in basil and peppers.
• Serve tapenade with toasted bread.
• MAKE AHEAD: Tapenade can be prepared, cover and refrigerated up to one day ahead, Bring to room temperature before serving.
• TIPS: Good quality pitted olives are available in many supermarkets and specialty food shops. If unavailable, select good flavored olives and pit. To pit, tap firmly with a small saucepan or meat pounder to open the flesh, and then remove the pit.

OLIVE TAPENADE AND GOAT CHEESE CROSTINI

Steps:

• In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.