Tapenade Crostini

Tapenade Crostini

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  • Each serving
  • 324 cal
  • 25g fat (3.6g sat)
  • 5mg chol
  • 756mg sodium
  • 20.7g carb
  • 1.9g fiber
  • 5.9g protein


  • 2 cups whole black olives, pitted
  • 1 3/4 ounces canned anchovy fillets
  • 1 tablespoon capers, drained
  • 2 cloves garlic, crushed
  • 1/4 cup finely chopped fresh basil
  • Grated zest and juice of 1 lemon
  • 3/4 cup extra virgin olive oil
  • Salt and pepper, to taste
  • 1 baguette, sliced


Preheat oven to 425° F.

Finely chop olives, anchovies and capers with a knife or food processor and place in a bowl. Add garlic, basil, lemon zest and juice. Stir in oil and season well with salt and pepper.

Place bread slices on a baking sheet and toast for 4 to 5 minutes. Turn each piece and toast for another 1 to 2 minutes, until golden and crisp.

Spread tapenade on toasted baguette slices and serve.

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