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Epicurious

Crostini with Sun-Dried-Tomato Tapenade

4.0

(32)

Recipe information

  • Yield

    Makes about 36

Ingredients

1 cup pitted Kalamata olives or other brine-cured black olives
3/4 cup drained oil-packed sun-dried tomatoes
2/3 cup olive oil
1/4 cup drained capers
3/4 teaspoon dried oregano
1 French-bread baguette, cut into 1/2-inch-thick slices
Additional olive oil

Preparation

  1. Step 1

    Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)

    Step 2

    Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.

TagsToastSandwichOliveSun-Dried TomatoTomatoVegetableOreganoHerbs & SpicesStarterDinnerVegetarianNut FreeDairy FreeMake AheadOven BakeFood ProcessorBon Appétit
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