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Tapenade Crostini

Before chopping the anchovy fillets, be sure to rinse them and pat dry. These tapenade crostini are shown alongside our Crostini with White Bean Puree (see related recipe at right).

Ingredients:

For the tapenade:

  • 1 1/2 cups pitted mild brine-cured olives, such
      as Kalamata or black niçoise, or a combination
  • 2 Tbs. roughly chopped anchovy fillets
  • 1 1/2 Tbs. coarsely chopped fresh
      flat-leaf parsley
  • 2 garlic cloves, finely chopped
  • 1 1/2 Tbs. cognac or brandy
  • 1 1/2 Tbs. fresh lemon juice
  • 1/2 tsp. freshly ground white pepper
  • 1/4 cup extra-virgin olive oil
  • 1 baguette, cut into 1/4-inch rounds
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, peeled
  • 1 Tbs. minced fresh flat-leaf parsley

Directions:

To make the tapenade, in a food processor, combine the olives, anchovies, parsley, garlic, cognac, lemon juice and white pepper. Pulse once or twice to combine roughly, then add the olive oil and pulse briefly, stopping once or twice to scrape down the sides of the bowl. The texture should be chunky, rather than a smooth puree. Set aside.

Preheat an electric panini press to medium-high heat according to the manufacturer's instructions.

Arrange the baguette slices on a baking sheet and brush them lightly on both sides with the olive oil. Working in batches, grill the bread on the preheated panini press according to the manufacturer's instructions until lightly golden and crisp, about 3 minutes.

Transfer the crostini to a platter and lightly rub the top of each slice with the garlic clove. Spread about 1 Tbs. of the tapenade on each crostini and sprinkle with parsley. Makes 24 crostini.
Williams-Sonoma Kitchen.