Barbara Adams: Olive and Sun-Dried Tomato Crostini, Italian Appetizers, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Black Olive and Sun-Dried Tomato Crostini appetizer Italian recipe

Olive and
Sun-Dried Tomato Crostini
Italian Recipe

Ingredients

Serves 1 cup tapenade

1	loaf	baguette, sliced ¼-inch thick
3	cloves	garlic, peeled
1 1/2	cups	canned pitted black olives, drained*
2	generous tablespoons	oil-packed sun-dried tomatoes
1	tablespoon	oil from the sun-dried tomato jar
2	tablespoons	chopped Italian parsley

*This equals 1 6-ounce can of olives.

Directions

1. Grill the bread or place it under the broiler until toasted. Turn and toast the other side.

2. Rub the bread with the garlic cloves on both sides and set aside.

3. Place the olives and sun-dried tomatoes into the food processor and pulse until roughly chopped.

4. Pour the mixture into a medium container and add the sun-dried tomato oil. Mix well.

5. Place about one tablespoon of the tapenade on each slice of bread.

6. Sprinkle the parsley over the tops and serve immediately

Preparation time: 8–10 minutes

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