- 1 cup manzanilla olives drained
- 1 cup kalamata olives drained
- ¼ cup capers
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons olive oil
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1 french baguette sliced
Olive Tapenade Mixture
Combine the olives, capers, lemon juice, olive oil, and spices in a small food processor and pulse for about 30 seconds, or until the ingredients are grounded and well combined. *You don't want the olives to be smooth, but in in small bits.
Scrape the tapenade mixture from the food processor and place in a serving bowl.
Brush one side of the sliced baguette and place the bread on a grill pan oil side up.
Grill the bread for 1-2 minutes, or until the bottoms have grill marks. Flip the bread and cook for an additional 30 seconds to 1 minutes to allow the side with oil to brown slightly.
To serve, top the crostini with tapenade and enjoy!
This recipe makes 1 ½ - 2 cups of prepared tapenade. You should plan approximately 1/4 cup per person.
Store in an airtight container in the fridge for up to 2 weeks. The crostini is best eaten the same day that they are grilled.
Calories: 159kcalCarbohydrates: 17gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 1159mgPotassium: 54mgFiber: 2gSugar: 1gVitamin A: 141IUVitamin C: 1mgCalcium: 45mgIron: 1mg