A savory spread of black olives, capers, and herbs paired with crisp golden crostini, perfect for sharing.
# What You'll Need:
→ Tapenade
01 - 2 cups pitted black olives (Kalamata or Niçoise preferred)
02 - 2 tablespoons drained capers
03 - 4 anchovy fillets in oil, drained (optional for vegetarian; omit for vegan)
04 - 2 cloves garlic, peeled
05 - 2 tablespoons fresh parsley leaves
06 - 1 tablespoon fresh lemon juice
07 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried
08 - 1/4 cup extra-virgin olive oil
09 - Freshly ground black pepper, to taste
→ Crostini
10 - 1 baguette, sliced into 1/2-inch thick rounds
11 - 2 tablespoons extra-virgin olive oil
12 - 1 garlic clove, halved (for rubbing)
# How To Make It:
01 - Preheat the oven to 400°F.
02 - Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
03 - Bake bread slices for 8 to 10 minutes, flipping halfway until golden and crisp. Remove from oven and rub cut side of garlic clove over the top of each slice. Set aside to cool.
04 - In a food processor, combine black olives, capers, anchovy fillets if using, garlic, parsley, lemon juice, and thyme. Pulse several times until coarsely chopped.
05 - With the processor running, slowly drizzle in olive oil until a coarse paste forms, scraping down the sides as needed.
06 - Season with freshly ground black pepper and adjust lemon juice to taste.
07 - Transfer tapenade to a serving bowl and accompany with prepared crostini.
