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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Crostini with Sun-Dried Tomato Tapenade Recipe

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This recipe for Crostini with Sun-Dried Tomato Tapenade is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 1 cup pitted Kalamata olives or other brine-cured black olives
* 3/4 cup drained oil-packed sun-dried tomatoes
* 2/3 cup olive oil
* 1/4 cup drained capers
* 3/4 teaspoon dried oregano
* 1 French-bread baguette, cut into 1/2-inch-thick slices
* Additional olive oil
Directions:
Directions:
Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)

Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.
Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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