A savory Mediterranean spread of black olives, capers, herbs on golden crostini, perfect for sharing.
# What You Need:
→ Tapenade
01 - 2 cups pitted black olives (Kalamata or Niçoise)
02 - 2 tablespoons capers, drained
03 - 4 anchovy fillets in oil, drained (optional)
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 thyme
08 - 1/4 cup extra-virgin olive oil
09 - Freshly ground black pepper, to taste
→ Crostini
10 - 1 baguette, sliced into 1/2-inch rounds
11 - 2 tablespoons extra-virgin olive oil
12 - 1 garlic clove, halved (for rubbing)
# Directions:
01 - Set oven temperature to 400°F (200°C).
02 - Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
03 - Bake slices for 8–10 minutes, turning halfway through, until golden and crisp. Remove from oven and rub each slice with the cut side of the garlic clove. Set aside to cool.
04 - In a food processor, pulse black olives, capers, anchovy fillets (if using), garlic, parsley, lemon juice, and thyme until coarsely chopped.
05 - With the processor running, gradually add olive oil until the mixture forms a coarse paste, scraping the sides as needed.
06 - Adjust seasoning with freshly ground black pepper and additional lemon juice to taste.
07 - Transfer tapenade to a serving bowl and serve alongside crostini.
