A flavorful blend of olives, capers, and herbs atop golden crisp crostini, perfect for festive occasions.
# What You'll Need:
→ Black Olive Tapenade
01 - 2 cups pitted black olives (Kalamata or Niçoise preferred)
02 - 2 tablespoons capers, drained
03 - 4 anchovy fillets in oil, drained (optional for vegetarian; omit for vegan)
04 - 2 garlic cloves, peeled
05 - 2 tablespoons fresh parsley leaves
06 - 1 tablespoon fresh lemon juice
07 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
08 - ¼ cup extra-virgin olive oil
09 - Freshly ground black pepper, to taste
→ Crostini
10 - 1 baguette, sliced into ½-inch rounds
11 - 2 tablespoons extra-virgin olive oil
12 - 1 garlic clove, halved (for rubbing)
# Method:
01 - Set the oven to 400°F (200°C) to prepare for baking the crostini.
02 - Arrange sliced baguette rounds on a baking sheet and lightly brush both sides with olive oil.
03 - Bake the slices for 8 to 10 minutes, turning halfway through, until golden and crisp. Remove from the oven and rub each crostini with the cut side of the garlic clove. Let cool.
04 - Combine black olives, capers, anchovy fillets (if using), garlic, parsley, lemon juice, and thyme in a food processor and pulse until coarsely chopped.
05 - With the processor running, slowly drizzle olive oil until the mixture forms a coarse paste. Scrape down the sides as needed.
06 - Adjust seasoning with freshly ground black pepper and additional lemon juice to taste.
07 - Transfer the tapenade to a bowl and serve alongside the prepared crostini.
