Nov 20 2016

Crostini with Tapenade

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Thanksgiving Traditions
Crostini with Tapenade

Crostini with Tapenade

 The crostini can be stored in an airtight container at room temperature for 3 days. The tapenade will keep in the refrigerator for 10 days. Use any leftover olive spread as a flavorful filling for celery sticks.


Preheat the oven to 325°F. Spread the pine nuts on a small, shallow pan and toast, stirring once or twice to prevent scorching, until fragrant and slightly darkened, 8-10 minutes. Pour onto a plate to cool.

Leave the oven on and at 325°F. Arrange the bread slices on 2 rimmed baking sheets and brush the tops lightly with oil. Toast in the oven until golden brown, 8-10 minutes. Let cool.

In a food processor, combine the toasted pine nuts, olives, green onions, parsley, garlic, lemon zest, lemon juice, vinegar, mustard, and cheese and process until minced. Add the 2 tablespoons oil and process until combined. Transfer the tapenade to a bowl, season to taste with pepper, cover tightly, and refrigerate for at least 2 hours to allow the flavors to blend. You should have about 1¼ cups.

Spread the crostini with a thin layer of the tapenade, dividing it evenly, and arrange on one or more platters. Serve right away.

  • Pine nuts, ½ cup
  • Slender baguettes, 2, thinly sliced on the diagonal
  • Olive oil for brushing, plus 2 tablespoons
  • Pitted green olives,
  • 1¼ cups (about 6 ounces)
  • Green onions, 2, including tender green tops, chopped
  • Fresh flat-leaf parsley,¼ cup minced
  • Garlic, 2 cloves, chopped
  • Lemon zest, 3 or 4 narrow strips, each 3-4 inches long, coarsely chopped
  • Fresh lemon juice,1 tablespoon
  • Balsamic vinegar,1 tablespoon
  • Dijon mustard,1 tablespoon
  • Pecorino Romano cheese,¼ cup freshly grated
  • Freshly ground pepper

Thanksgiving Traditions

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