Olive Tapenade Toasts

Use the leftover tapenade as a garnish for roasted chicken.

Slideshow: Fast Hors d'Oeuvres

  • Servings: MAKES 8 HORS D'OEUVRES

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  • 4 anchovy fillets
  • 1/2 cup milk
  • 1/2 cup Niçoise olives (4 ounces), pitted
  • 1/4 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 8 Crostini Toasts

How to make this recipe

  1. In a small bowl, cover the anchovy fillets with the milk and let soak for 30 minutes. Drain the anchovies and add them to a food processor along with the olives and mustard. Process to a paste. With the machine on, slowly pour in the olive oil to make a smooth puree. Top each Crostini Toast with a heaping teaspoon of tapenade.

Make Ahead

The tapenade can be refrigerated for up to 1 week.

Contributed By Published March 1998

487387 recipes/olive-tapenade-toasts 2013-12-06T23:39:20+00:00 Joseph Keller, Thomas Keller fall|winter|cocktail-party|dinner-party|graduation-party|holiday-open-house|french|appetizers-starters|dips-and-spreads|8|fast|make-ahead|no-cook march-1998,anchovy fillets,olive tapenade,hors d'oeuvres,Joseph Keller,Thomas Keller,French Laundry recipes,olive-tapenade-toasts 487387

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