Best Tomato Tapenade Crostini Recipes

CROSTINI WITH SUN-DRIED-TOMATO TAPENADE

Crostini with Sun-Dried-Tomato Tapenade image

Categories Food Processor Olive Tomato Bake Cocktail Party Capers Bon Appétit

Yield Makes about 36

Number Of Ingredients 7

Ingredients

1 cup pitted Kalamata olives or other brine-cured black olives
3/4 cup drained oil-packed sun-dried tomatoes
2/3 cup olive oil
1/4 cup drained capers
3/4 teaspoon dried oregano
1 French-bread baguette, cut into 1/2-inch-thick slices
Additional olive oil

Steps:

Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.

TOMATO JAM AND OLIVE TAPENADE ON GARLIC CROSTINI

Tomato Jam and Olive Tapenade on Garlic Crostini image

Provided by Reggie Southerland

Categories appetizer

Time 40m

Yield Depends on size of bread slices

Number Of Ingredients 16

Ingredients

2 cups peeled, seeded and diced plum tomatoes
1 large clove garlic, peeled and chopped
1 cup carrot juice (recommended: Trader Joe's)
2 tablespoons tomato paste
1 tablespoon fresh lemon zest
1 tablespoon ground fennel seed, optional
2 tablespoons brown sugar
1 teaspoon kosher salt
1/2 lemon, juiced
1 cup pitted black French-cured olives, drained
1 clove garlic
1/2 cup freshly chopped parsley leaves
1/2 cup green pitted olives
1/2 teaspoons red pepper flakes
1 baguette
1 clove fresh garlic

Steps:

To make the Jam: Combine all the ingredients in a food processor and blend until well combined. Transfer the mixture to a saucepan and over low-medium heat, reduce by
1/3, stirring occasionally. Cool to room temperature before serving.
To make the Tapenade: Combine all the ingredients in a food processor and pulse until coarsely mixed. Set aside.
To make the Crostini: Preheat oven to 350 degrees F. Thinly slice the baguette crosswise, and line up on a cookie sheet. Toast in the oven until golden brown, about 7 to 10 minutes. Remove from the oven. Slice the garlic clove in half and rub each toast with the cut side of the garlic. Serve with Tomato Jam and Olive Tapenade.

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

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

CROSTINI OF SUN-DRIED TOMATO TAPENADE

CROSTINI OF SUN-DRIED TOMATO TAPENADE image

Categories Appetizer

Number Of Ingredients 19

Ingredients

Crostini
1 baguette, sliced diagonally into slices 1/4 inch thick
1/4 c. olive oil
1 garlic clove, peeled
5 oz goat cheese at room temp
Tapenade
1 anchovy fillet
2 tablespoons milk
1/2 cup brine cured olived such as Kalamata, pitted
2 cloves garlic, peeled
3 tablespoons capers, rinsed
1/4 teaspoon lemon zest
1/2 teaspoon herbes de Provence
2 tablespoons lemon juice
2 tablespoons parsley leaves
3/4 cup sun-dried tomatoes in oil
1/4 teaspoon kosher salt
pinch of black pepper
Preheat oven to 375 F

Steps:

Make Crostini: Brush the bread slices on both sides with olive oil. Arrange the slices on a baking sheet and cook until the slices are golden around the edges and crisp, about 10-15 minutes. Set aside to cool Tapenade: Place anchovy, olives, garlic, capers, lemon zest, herbes de Provence, lemon juice, parsley leaves, sun-dried tomatoes, salt and pepper in the bowl of a food processor. Pulse until smooth. Assembly: Rub one side of each crostini with a clove of garlic. Spread 1 tablespoon of the goat chees evenly over the toasts and a dollop of tomato tapenade on the goat cheese. Garnish with a sprig of parsley and serve immediately.