Crostini With Sun-dried-tomato Tapenade |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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very easy appetizer Ingredients:
crostini with sun-dried-tomato tapenade |
ingredients |
1 cup pitted kalamata olives or other brine-cured black olives |
3/4 cup drained oil-packed sun-dried tomatoes |
2/3 cup extra virgin olive oil |
1/4 cup drained capers |
3/4 teaspoon dried oregano |
1 french-bread baguette, cut into 1/2-inch-thick slices |
additional extra virgin olive oil |
Directions:
1. Directions:
2. Using on/off turns, finely chop olives and tomatoes in processor.
3. Add 2/3 cup olive oil, capers, and oregano; blend to coarse puree.
4. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
5. Preheat oven to 350°F.
6. Place bread slices on baking sheet.
7. Brush lightly with additional olive oil.
8. Bake until golden, about 10 minutes.
9. Spread tomato tapenade on toasts and serve. Makes about 36.
10. That's it!
11. /forums/1
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