Crostini With Green Olive Tapenade Recipe
Servings: 12
Ingredients
- 1 x 350g jar of pitted green olives
- 6 x anchovy fillets (half a 50g tin)
- 2 clv garlic peeled and minced
- 5 x basil leaves the grated zest of 1 small lemon extra virgin extra virgin olive oil
- 1 x ficelle (thin baguette)
Directions
- Place the olives (rinsed and dry if they are in brine) in a food processor with the anchovies garlic basil and lemon zest.
- Process briefly to chop the olives then slowly add in sufficient oil through the feeder tube to create a thickish paste (about 34 tbsp); taste and season accordingly as anchovies are very salty you won't need much salt.
- Tip mix into a bowl and refrigeratefor a couple of hrs.
- Cut the bread into slices and place on a baking tray.
- Brush lightly with extra virgin olive oil and bake in a preheated oven (180C/350F/Gas Mark 4) for about 15 min or possibly till pale golden brown and crispy.
- To serve spread some of the tapenade on a hot or possibly cool crostini then garnish with a tiny piece of grilled yellow or possibly orange pepper a shaving of parrnesan or possibly a piece of fete and a basil leaf.
- Makes 1624
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 12 servings | |
| Calories 43 | |
| Calories from Fat 40 | 93% |
| Total Fat 4.47g | 6% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 454mg | 19% |
| Potassium 14mg | 0% |
| Total Carbs 1.27g | 0% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.16g | 0% |
| Protein 0.33g | 1% |
