Crostini with Tapenade

Name: Crostini with Tapenade
Yield: Makes 16 Servings
Cuisine: United States
Ingredients: Green onions, 2, including tender green tops, chopped; Pecorino Romano cheese, ¼ cup freshly grated; Fresh lemon juice, 1 tablespoon; Balsamic vinegar, 1 tablespoon; Lemon zest, 3 or 4 narrow strips, each 3–4 inches long, coarsely chopped; freshly ground pepper; Olive oil for brushing, plus 2 tablespoons; Dijon mustard, 1 tablespoon; Garlic, 2 cloves, chopped; Pitted green olives, 1¼ cups (about 6 ounces); Pine nuts, ½ cup; Slender baguettes, 2, thinly sliced on the diagonal; Fresh flat-leaf parsley, ¼ cup minced

Preparation info

Makes
16
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

The crostini can be stored in an airtight container at room temperature for 3 days. The tapenade will keep in the refrigerator for 10 days. Use any leftover olive spread as a flavorful filling for celery sticks.

Ingredients

Pine nuts, ½ cup
Slender baguettes, 2, thinly sliced on the diagonal
Olive oil for brushing, plus

Americas
United States
Starter
Vegetarian
Thanksgiving

Method

Preheat the oven to 325°F. Spread the pine nuts on a small, shallow pan and toast, stirring once or twice to prevent scorching, until fragrant and slightly darkened, 8–10 minutes. Pour onto a plate to cool.

Leave the oven on and at 325°F. Arrange the bread slices on 2 rimmed ba