TOMATO TAPENADE CROSTINI

Tomato Tapenade Crostini image

If you love classic olive tapenade, you'll love this refreshing version using fresh tomatoes.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 10

Number Of Ingredients 12

Previous Next

Ingredients

1 baguette, cut into 1/2-inch slices
6 plum (Roma) tomatoes, seeded and diced (about 1 1/2 cups)
8 green olives, pitted
8 kalamata olives, pitted
2 small cloves garlic
2 tablespoons lemon juice
1 tablespoon sherry wine vinegar
2 teaspoons olive oil
1/4 cup chopped fresh basil leaves
3/4 cup chopped fresh Italian (flat-leaf) parsley
1 anchovy fillet, cut up
2 oz reduced-fat feta cheese, crumbled

Steps:

Heat oven to 425°F. Spray large cookie sheet with cooking spray. Place baguette slices in single layer on cookie sheet. Bake 5 minutes, turn. Bake 5 minutes longer or until toasted.
In food processor, place all Tapenade ingredients, except feta cheese. Cover; process until mixture is finely diced, scraping bowl if necessary.
Using slotted spoon, serve tapenade on crostini; sprinkle with feta cheese.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 2 g, TransFat 0 g