Tapenade with Crostini Recipe

  • 1 cup black olives, pitted
  • 2 tablespoons drained capers, rinsed
  • 1 1/2 tablespoons rum or brandy
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons fresh thyme
  • 1 anchovy fillet, rinsed (optional)
  • 1 small clove garlic, crushed
  • 1/2 teaspoon lemon juice, divided
  • 1/2 cup fresh breadcrumbs (see Tip)
  • Freshly ground pepper to taste
  • 1 small French baguette or Italian bread loaf
  1. Combine olives, capers, rum (or brandy), oil, thyme, anchovy (if using), garlic and 1/2 teaspoon lemon juice in a food processor. Pulse until the mixture is finely chopped. Add breadcrumbs and pulse just until mixed. Season with pepper and additional lemon juice, if desired.
  2. Preheat oven to 400 degrees F.
  3. Slice bread diagonally into rounds about 1/2 inch thick. Arrange in a single layer on a large baking sheet. Bake until just beginning to brown, about 8 minutes. Spread tapenade on crostini just before serving.