Olive Tapenade Canapés
Serves: 16
  • 1 French baguette loaf
  • ½ cup pitted niçoise olives
  • ½ cup pitted picholine olives
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers
  • ½ teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic
  • 1 teaspoon fresh thyme leaves
  • ¼ cup light and fruity olive oil
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. Using a serrated bread knife in a sawing motion, cut 16 (½-inch-thick) slices at an angle from baguette. Place on prepared baking sheet.
  3. Bake until bread slices are very light golden brown and crisp, 5 to 7 minutes.
  4. In the work bowl of a food processor, pulse together olives, parsley, capers, lemon zest and juice, garlic, and thyme until finely chopped. With processor running, slowly add oil, pulsing until incorporated.
  5. Transfer olive mixture (tapenade) to a glass container, and cover surface of tapenade with a thin layer of olive oil. Cover and refrigerate until ready to serve.
  6. Stir layer of olive oil into tapenade to refresh. Spread an even layer of tapenade onto toasted bread slices (crostini), and serve.
MAKE-AHEAD TIP: Crostini can be made a day in advance and stored at room temperature in an airtight container. Olive tapenade can be made a day in advance and stored in a covered container in the refrigerator. Assemble just before serving.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/olive-tapenade-canapes/