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Tomato Tapenade Crostini
Tomato Tapenade Crostini
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Prep Time:
30 minutes
Total Time:
30 minutes
Try this zesty twist on olive tapenade with fresh tomatoes for a refreshing spin.
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
Instructions:
  • Preheat the oven to 425°F. Generously spray a large cookie sheet with cooking spray. Arrange baguette slices in a single layer on the cookie sheet. Bake for 5 minutes, then flip them over and bake for an additional 5 minutes, or until crispy and toasted.
  • Place all Tapenade ingredients in a food processor, excluding feta cheese. Process until finely diced, remembering to scrape the bowl as needed.
  • Serve the tapenade on crostini using a slotted spoon and sprinkle with feta cheese on top.

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