Olive Tapenade Canapés
- 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
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- 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.
- Bake until bread slices are very light golden brown and crisp, 5 to 7 minutes.
- 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.
- 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.
- 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.
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