Crostini With Sun-Dried-Tomato Tapenade

Crostini With Sun-Dried-Tomato Tapenade
Crostini With Sun-Dried-Tomato Tapenade

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

Ingredients

  • 1

    cup pitted Kalamata olives (or other brine-cured black olives)

  • 3/4

    cup drained oil-packed sun-dried tomatoes

  • 2/3

    cup olive oil

  • 1/4

    cup drained capers

  • 3/4

    teaspoon dried oregano

  • 1

    French-bread baguette cut 1/2"-thk slices

  • Additional olive oil

Directions

Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.) Preheat oven to 350 degrees. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve. This recipe yields about 36 pieces.

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