Tapenade On Crostini Recipes

TOMATO TAPENADE CROSTINI

Steps:

• Heat oven to 425°F. Spray large cookie sheet with cooking spray. Place baguette slices in single layer on cookie sheet. Bake 5 minutes, turn. Bake 5 minutes longer or until toasted.
• In food processor, place all Tapenade ingredients, except feta cheese. Cover; process until mixture is finely diced, scraping bowl if necessary.
• Using slotted spoon, serve tapenade on crostini; sprinkle with feta cheese.

CROSTINI WITH TUNA TAPENADE

Steps:

• Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
• Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
• Mound the tapenade on each toast, sprinkle with parsley, and serve.

TAPENADE AND ASIAGO CROSTINI

Steps:

• Preheat oven to 350 degrees F.
• Slice the baguette into 1/3-inch rounds. Lightly toast in the oven, about 10 minutes. Cool and rub with cut end of garlic clove.
• Brush with olive oil. Lightly toast again until oil sizzles. Spread cheese on crostini and heat in oven until cheese bubbles. Remove from oven. Spread with tapenade and sprinkle with a few thyme leaves.
• Serve immediately