Crostini with Olive Tapenade
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 200 g olives, black without a core
- 1 tablespoon capers
- 2 anchovy fillet (s) in salt
- 1 small chilli pepper (s), red
- oregano
- Pepper, black
- 60 ml olive oil
- Baguette (s) (white bread, ciabatta)
- salt
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Chop the olives. Wash capers and let dry. Briefly water the anchovies, drain well. Halve the chilli pepper, remove the stem and seeds and roughly dice the pulp.
- Put everything in the blender and season with oregano and pepper. Puree finely and add enough olive oil to make a spreadable mixture.
- Roast slices of white bread and brush with the tapenade. Garnish with capers and sprinkle with fleur de sel and drizzle with a little lemon juice.
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