CROSTINI WITH OLIVE AND RAISIN TAPENADE

Crostini with Olive and Raisin Tapenade image

Provided by Food Network Kitchen

Time 20m

Yield 6-8

Number Of Ingredients 9

1/2 cup golden raisins
1/2 to 3/4 teaspoon fennel seeds
2 cups pitted green olives, such as picholine
2 tablespoons fresh orange juice
1 clove garlic
1/3 to 1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 baguette, thinly sliced and toasted
Red pepper flakes, optional

Steps:

Put the raisins, fennel seeds and 1/4 cup water in a small saucepan and bring to a simmer. Remove from the heat, cover and let stand for 5 minutes.
Put the olives, orange juice, garlic and 1/3 cup of the oil in a food processor and pulse until coarsely chopped. Add the raisin mixture and pulse 4 or 5 times to combine. If the mixture seems dry, add the remaining olive oil; season with salt and pepper. Spoon onto the toasted baguette slices and top with a few turns of black pepper or a pinch of red pepper flakes if using.