Crostini with Black Olive Tapenade

Not all my recipes are difficult. Here’s a simple one for crostini. I love snacking on these to stave off my hunger. They’re great any time of the day and perfect for dinner parties for a little antipasti. What more can I say.

RECIPE:
1 small, thin baguette
250g kalamata olives (pitted)
3 tablespoons capers rinsed
2 garlic cloves, (minced)
1/2 teaspoon salt
Freshly ground black pepper
4 tablespoons extra virgin olive oil
cherry tomatoes (for garnish)
parsley (for garnish)

DIRECTIONS:
Cut the bread into thin slices and toast both sides till lightly browned.

In a food processor, blend together the olives, capers and garlic into a rough paste. Mix in the salt, pepper and oil.

SERVING:
Spread a little tapenade over each slice of bread and garnish with a little tomato and parsley.

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