Sauces and Spreads Part VI
Tapenade Crostini

I learned how to do crostini from The Food of Italy by Sophie Braimbridge and Jo Glynn.  Crostini are easy to make and delicious.  You will enjoy the crostini and tapenade a lot.

Crostini

Ingredients
Ciabatta loaves (or French bread, such as a baguette), preferably 2 days old
3/4 cup extra virgin olive oil

Preheat the oven to 350°F.  Thinly slice the bread; if large, cut each piece into quarters.  Drizzle olive oil over both sides.  Lightly toast in the oven until just crisp.

     
Tapenade Crostini

Ingredients
2 cups whole black Mediterranean olives, pitted
1 3/4 oz. can anchovy fillets
1 tablespoon capers, drained
2 garlic cloves, crushed or minced
1/4 cup fresh basil, finely chopped
juice of 1/2 a lemon
3/4 cup extra virgin olive oil

To pit the olives, use an olive pitter.  The Westmark works really well.  Then finely chop the olives, anchovies, and capers together with a knife or food processor, and place in a bowl.  A food processor does it in seconds.  Add the garlic, basil, and lemon juice; then stir in the olive oil.

Spread on the crostini and serve.  Put left over tapenade in an airtight container and store in the refrigerator.