Olive Tapenade Toasts

Name: Olive Tapenade Toasts
Yield: MAKES 8 HORS D'OEUVRES
Ingredients: 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

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Use the leftover tapenade as a garnish for roasted chicken. Fast Hors d'Oeuvres

By Joseph Keller

By Thomas Keller

March 1998

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Recipe Summary

Yield:

MAKES 8 HORS D'OEUVRES

Ingredients

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

Directions

Step 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.

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Make Ahead

The tapenade can be refrigerated for up to 1 week.

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Olive Tapenade Toasts

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Recipe Summary

Ingredients

Directions

Make Ahead

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Olive Tapenade Toasts

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Olive Tapenade Toasts