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

Joseph Keller
Thomas Keller
March 1998

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Recipe Summary

Yield:
MAKES 8 HORS D'OEUVRES
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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