I got this recipe from an old Italian restaurant we use to go to a long, long time ago. I would make this appetizer a Caesar salad and grilled shrimp with a lemon sauce and wal la that was dinner. When we would go to the beach we would make this for lunch many days. We would serve lunch, sit on the porch and watch the waves. While we ate our lunch we would drink a glass of nice crisp white wine…oh that sounds lovely right now….This is so easy and it is so good. It is a great appetizer when you want to be able to make something a head of time. This is also a great one to take some place if you have to carry something to share.
Olive Tapenade Crostini
1 small can slice black olives ~ Trader Joe’s
2 garlic cloves + 1 for rubbing bread
3 tablespoon olive oil
1 sour dough baguette ~ Trader Joe’s
1/2 stick butter
Salt and pepper
goat cheese or chevre ~ Trader Joe’s
I start my food processor running and drop in the two garlic cloves once minced well, turn off. I drain the olives well and rinse with hot water and drain them, squeezing all the water out of the olives. Put all the olives in the processor pulse a time or two until they are minced and then add olive oil. Add a pinch of salt and pepper. This is best if it sits a little while. set aside
Cut bread into thin slices. Butter on one side and toast until golden and crunchy. This should take about 12 – 14 minutes at 350. While bread is still hot rub with a fresh garlic clove and this makes it taste so yummy!
Then I serve on a plater with some nuts the bread, cheese and olive spread and let everyone help them selfs. I think it is best if you take a piece of toast and spread with the cheese then top with the olive mixture and eat right away while it is crunchy…yum!
** note ~ I do like to add a little lemon zest just a pinch from time to time. I will also add a pinch of anchovy or anchovy paste if I have it handy…makes it even more flavorful. Hope you enjoy an ole favorite of ours.