Tapenade Crostini. Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen. To make the tapenade, in a food processor, combine the olives, anchovies, parsley, garlic, cognac, lemon juice and white pepper.

Spread tapenade on crostini just before serving. Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread Bell Pepper Bruschetta Crostini is a crowd-pleasing appetizer. Mushroom Bruschetta Crostini is a fantastic mixture. You can have Tapenade Crostini using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tapenade Crostini

It's 1 cup of pitted “mixed” color olives (kalamata olives).
You need 2 Tbs. of capers.
Prepare 1 of anchovy fillet, rinsed; or a paste (optional).
Prepare 1 of small clove garlic, minced.
It's 3 of fresh basil leaves, coarsely chopped.
Prepare 1 Tbs. of lemon juice.
Prepare 2 Tbs. of extra-virgin olive oil.
You need 1 loaf of baguette bread, sliced.

All of these tapenades and bruschettas would work for elegant dinners, holidays and game day. All three sharing one big bowl of little toasts would really be fun. Crostini with Tapenade We're celebrating our summertime picnic class, A Moveable Feast, with this crostini with tapenade recipe. Eat it at home or pack up in your picnic basket and enjoy this crunchy, salty summertime snack!

Tapenade Crostini instructions

Rinse the olives thoroughly in water. In a bowl for the food processor or in a blender, combine all the ingredients..
Process these ingredients for 1 minute. Stop and scrape down the sides of the bowl. Drizzle in a little more olive oil. Continue processing until the mixture becomes paste like..
Transfer to a bowl or container, cover, and chill..
Slice the baguette in 1/4 inch slices (slight angle). Place pieces on a baking sheet and drizzle with olive oil. Bake or “toast” under the broiler for ~2 minutes. [Keep an eye on them].
Remove the sheet from the oven and place the toasted slices on a platter. Top with the tapenade, garnish, and serve. [I use tomato slices for a garnish that can also be used to top the crostini bread].

If you're packing it up, pack the tapenade and crostini separately so that the bread doesn't get soggy. The best way to serve this Kalamata Olive tapenade is on some toasted crostini or crackers of some kind. Cut a baguette into small slices and place them on a baking sheet. Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Spread your favorite hummus on the baguette pieces, then top with a good store-made olive tapenade and some chopped roasted red bell peppers.