CROSTINI WITH ANCHOVY TAPENADE

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Crostini with Anchovy Tapenade image

Provided by Valerie Bertinelli

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 9

1 baguette, sliced into thin rounds
2 tablespoons olive oil, plus more for the bread
1 1/2 cups mixed pitted olives
1/4 cup fresh basil leaves
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon lemon juice
3 flat anchovy fillets
1 clove garlic, chopped
1 roasted red bell pepper

Steps:

  • Preheat the oven to 375 degrees F. Brush the bread lightly with oil on one side and arrange on a baking sheet. Bake until lightly dried out, about 10 minutes.
  • Meanwhile, combine the olives, basil, parsley, oil, lemon juice, anchovy fillets, garlic and bell pepper in a food processor and pulse until very finely chopped.
  • Transfer to a small serving bowl and serve with the crostini.

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