Tapenade Crostini

Using the HandiPrep Express

Bring the taste of the Mediterranean home with this simple olive spread paired with crispy toasted bread and sliced tomatoes – a fresh and salty hors d’oeuvre worthy of any occasion!

  • Prep Time:
    20 min
  • Cook Time:
    5 min
  • Ready In:
    25 min
  • Serves:
    15

Ingredients:

  1. 1⁄4 c. whole Kalamata olives
  2. 1⁄4 c. whole black ripe olives
  3. 1⁄4 c. green olives stuffed with pimiento
  4. 2 tsp. small capers
  5. 1 clove garlic
  6. 2 tsp. Dijon mustard
  7. 2 Tbsp. whole, shelled almonds
  8. 2 Tbsp. whole, shelled cashews

Crostini:

  1. 1 (16 oz.) baguette, sliced into 1-inch thick pieces
  2. 1⁄2 cup basil pesto
  3. 3 Roma tomatoes, each sliced into 5 slices

Directions:

Place tapenade ingredients in food processor bowl with S Blade. Pulse 3- 4 times or until mixture is minced.

Toast baguette slices in toaster oven or broiler oven, 6-inches from heat, turning once to brown evenly.

Spread toasted baguette slices evenly with 1⁄2 Tbsp. pesto; top with one Roma tomato slice and 1 Tbsp. tapenade.

TIP: Garnish appetizers with a fresh basil leaf, if desired.