crostini with green olive tapenade

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Cooking receipe to make crostini with green olive tapenade under category General Recipes. You may find some video clips related to this receipe below.

crostini with green olive tapenade

1 x 350g jar of pitted green olives

6 anchovy fillets (half a 50g tin)

2 garlic cloves peeled and chopped

5 basil leaves

the grated zest of 1 small lemon

extra virgin olive oil

1 ficelle (thin baguette)

Place the olives (rinsed and dried if they are in brine) in a food processor with the anchovies garlic basil and lemon zest.

Process briefly to chop the olives then slowly add sufficient oil through the feeder tube to form a thickish paste (about 34 tbsp); taste and season accordingly as anchovies are very salty you will not need much salt.

Tip mixture into a bowl and chill for a couple of hours.

Cut the bread into slices and place on a baking tray.

Brush lightly with olive oil and bake in a preheated oven (180C/350F/Gas Mark 4) for about 15 minutes or until pale golden and crispy.

To serve spread some of the tapenade on a warm or cold crostini then garnish with a tiny piece of grilled yellow or orange pepper a shaving of parrnesan or a piece of fete and a

basil leaf.

Makes 1624

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