Tapenade And Asiago Crostini Recipes

TAPENADE CROSTINI

Tapenade Crostini image

Provided by Ree Drummond : Food Network

Time 15m

Yield About 24 servings

Number Of Ingredients 10

Ingredients

One 12-ounce jar large roasted red peppers, drained
One 9 1/2-ounce jar pitted kalamata olives, drained
One 5 3/4-ounce jar pimento-stuffed olives, drained
2 cloves garlic, or more to taste
Red pepper flakes, to taste
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup extra-virgin olive oil
1 package prepared crostini (about 24) or 24 baguette slices
One 6 1/2-ounce jar pesto
Chopped fresh parsley, for garnish

Steps:

Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.
Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.

TAPENADE ON CROSTINI

Tapenade on Crostini image

Provided by Food Network

Categories appetizer

Time 20m

Yield 50 to 60 slices

Number Of Ingredients 7

Ingredients

1 large baquette, about 26 inches long, sliced on the diagonal into 1/3-inch thick slices
4 to 6 tablespoons Homemade Herb Oil, recipe follows
1 package store bought olive tapenade
1 cup rosemary leaves, stems removed
2 cups olive oil
1/2 cup tarragon leaves
1/4 cup thyme leaves

Steps:

Place the rack in the upper third of the oven and turn on the broiler. Spread both sides of each slice of bread lightly with the herb oil. Arrange the slices on 2 baking sheets. Broil 1 sheet at a time for about 1 to 2 minutes until the slices are golden brown. Turn the slices over and toast the other side of the bread. Spread the tapenade onto the crostini and serve.
Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the rosemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.

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