Black Olive Tapenade Crostini
INGREDIENTS
- 200g pitted black olives (kalamata)
- 2 tbsp capers
- 1 small garlic clove
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves
- 3 tbsp olive oil
- 1 baguette, sliced into 18 rounds
- Lemon zest to finish
NUTRITION
Per serving
195
Calories
4g
Protein
20g
Carbs
11g
Fats
METHOD
1
Pulse the tapenade
Pulse olives, capers, garlic, mustard and most of the thyme in a food processor to a coarse paste.
2
Adjust
Stream in the olive oil with the motor running. Stop when the texture is spreadable but still rough.
3
Toast
Lay the baguette slices on a tray and toast at 200C for six minutes until pale gold.
4
Top and serve
Spread tapenade on the warm toasts, scatter the remaining thyme and a fine grating of lemon zest.
VEG.ARMY TIP
Two anchovy-style brown miso teaspoons stirred in deepens the umami without any fish.
