Olive Tapenade with Crostini
Saturday, 12 October 2013
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Recipe from Picture Perfect Parties by Annette Joseph (Rizzoli, 2013)
I used a wooden sculpture as the serving platter for this appetizer. It had been hanging on the wall of my guest room, and when I thought about how to serve this simple dish in an interesting way, it seemed a great answer to my problem. Find your own interesting serving plate to dress up any appetizer
- 1 cup pitted Kalamata olives
- 3 garlic cloves
- 3 tablespoons good-quality olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh lemon juice
- 1/4 cup crumbled feta cheese
- 1 French bread baguette
- 1/3 cup olive oil
For the tapenade: In a food processor, combine the olives, garlic, olive oil, salt, and pepper and pulse for 30 seconds. Add the lemon juice and pulse for an additional 30 seconds. Stir in the feta cheese.
For the crostini: Preheat the oven to 350° F. Slice the baguette diagonally into 3⁄4-inch-thick slices and place in a single layer on a baking sheet. Brush each slice on both sides with the olive oil and bake for 5 minutes, or until golden brown. Arrange the crostini on a platter along with a bowl or jar containing the olive tapenade.
Note: The olive tapenade may be made the day before the party and refrigerated in an airtight container until ready to serve. The crostini may be baked in the morning and stored in a large zip-top bag at room temperature until you are ready to serve.