TAPENADE ON CROSTINI

Tapenade on Crostini image

Provided by Food Network

Time 20m

Yield 50 to 60 slices

Number Of Ingredients 7

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1 large baquette, about 26 inches long, sliced on the diagonal into 1/3-inch thick slices
4 to 6 tablespoons Homemade Herb Oil, recipe follows
1 package store bought olive tapenade
1 cup rosemary leaves, stems removed
2 cups olive oil
1/2 cup tarragon leaves
1/4 cup thyme leaves

Steps:

Place the rack in the upper third of the oven and turn on the broiler. Spread both sides of each slice of bread lightly with the herb oil. Arrange the slices on 2 baking sheets. Broil 1 sheet at a time for about 1 to 2 minutes until the slices are golden brown. Turn the slices over and toast the other side of the bread. Spread the tapenade onto the crostini and serve.
Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the rosemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.