Castelvetrano Olive Tapenade
This Castelvetrano Olive Tapenade on crostini will be the hit of the party! In it, Castelvetrano olives are blended with ingredients like garlic, capers and lemon zest making for a flavorful appetizer!
FOR THE CASTELVETRANO OLIVE TAPENADE: 8 ounces pitted castelvetrano olives drained 2 cloves garlic 2 tablespoons capers drained and rinsed 1 teaspoon dried thyme 1 teaspoon oregano dried 1/2 teaspoon lemon zest 1/2 teaspoon kosher salt 1/4 teaspoon mustard seed 1/4 teaspoon celery salt 1/4 teaspoon black pepper freshly ground 1/4 cup Parmesan cheese grated fresh 1/4 cup olive oil FOR THE CROSTINI: 14 ounce baguette cut into 24 slices olive oil spray kosher salt to taste Parmesan shavings, for serving
FOR THE CASTELVETRANO OLIVE TAPENADE: FOR THE CROSTINI:
Preheat your oven to 400°.
Add the slices of the baguette to a large rimmed sheet pan. Drizzle with olive oil and season with kosher salt. Toss and lay in an even layer.
Bake for 8 to 10 minutes or until the bread is golden and crispy.
Spread some of the olive tapenade onto the warm crostini and top with a shaving of parmesan.
Serving: 1 crostini | Calories: 84 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 1 mg | Sodium: 356 mg | Potassium: 26 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 49 IU | Vitamin C: 1 mg | Calcium: 33 mg | Iron: 1 mg