Red Beet Tapenade Crostini

By Vegiegail

Ingredients

• 2 garlic cloves,minced
• 2 tablespoons extra-virgin olive oil
• 1 cup packed roughly chopped marinated beets
• 1/4 cup packed pitted kalamata olives
• 1 tablespoon drained capers
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 teaspoon minced fresh basil
• Fine sea salt
• Freshly ground white pepper
• 1 large baguette, sliced thinly

Preparation

Step 1

Combine the garlic and olive oil in a small sauté pan. Sauté over medium-low heat just until the garlic smells fragrant, about 2 min- utes. Remove from the heat and set aside to cool.
Preheat the oven to 400°F.
In a food processor fitted with a metal blade, combine the beets, olives, capers, lemon juice, basil, and the cooled garlic oil. Pulse until smooth, scraping down the bowl to ensure all the beets are pureed. Season with salt and pepper to taste.

Place the baguette slices on a large baking sheet and bake until lightly browned and toasted,
6 to 10 minutes.
Spread the toasts with the tapenade and serve on a large platter.