Black Olive Tapenade Crostini

A festive, savory Mediterranean spread of briny black olives blended with capers, anchovies, and herbs, served atop crisp, golden crostini perfect for sharing at your New Years Eve celebration.

Ingredients

• 2 cups pitted black olives (Kalamata or Niçoise preferred):
• 2 tablespoons capers, drained:
• 4 anchovy fillets in oil, drained (optional for vegetarian omit for vegan):
• 2 cloves garlic, peeled:
• 2 tablespoons fresh parsley leaves:
• 1 tablespoon fresh lemon juice:
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried):
• 1/4 cup extra-virgin olive oil:
• Freshly ground black pepper, to taste:
• 1 baguette, sliced into 1/2-inch rounds:
• 2 tablespoons extra-virgin olive oil:
• 1 garlic clove, halved (for rubbing):

Instructions

Step 1:

Preheat the oven to 400°F (200°C).

Step 2:

Arrange the baguette slices on a baking sheet. Brush both sides lightly with olive oil.

Step 3:

Bake for 8 10 minutes, turning halfway, until golden and crisp. Remove from oven and rub the top of each crostini with the cut side of the garlic clove. Set aside to cool.

Step 4:

In a food processor, combine the black olives, capers, anchovy fillets (if using), garlic, parsley, lemon juice, and thyme. Pulse several times until coarsely chopped.

Step 5:

With the processor running, slowly drizzle in the olive oil until the mixture becomes a coarse paste. Scrape down the sides as needed.

Step 6:

Season to taste with black pepper and adjust lemon juice if desired.

Step 7:

Transfer tapenade to a serving bowl. Serve with prepared crostini.

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Required Tools

Food processor Baking sheet Pastry brush Sharp knife

Allergen Information

Contains gluten (baguette) fish (anchovies). May contain traces of wheat or fish depending on ingredient brands. If unsure, check labels or substitute with gluten-free bread and omit anchovies for fish-free option.

Nutritional Information (per serving)

Calories 190 Total Fat 11 g Carbohydrates 18 g Protein 3 g

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