Name: Crostini with Sun-Dried-Tomato Tapenade
Yield: Makes about 36
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

Recipe information

Yield
Makes about 36

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

Preparation

Step 1
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.)
Step 2
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.

TagsToast Sandwich Olive Sun-Dried Tomato Tomato Vegetable Oregano Herbs & Spices Starter Dinner Vegetarian Nut Free Dairy Free Make Ahead Oven Bake Food Processor Bon Appétit

Recipe notes

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