We’re celebrating our summertime picnic class, A Moveable Feast, with this crostini with tapenade recipe. Eat it at home or pack up in your picnic basket and enjoy this crunchy, salty summertime snack!
If you’re packing it up, pack the tapenade and crostini separately so that the bread doesn’t get soggy. When you’re ready to serve, plop a heaping spoon of tapenade on the crostini and use the back of the spoon to spread it over the toast.
You can use storebought tapenade in a pinch, but we recommend our homemade version. It’s as simple as 1-2-3! It stores well so make a big batch and dream up other great uses for the extra…like….over pasta, spooned over seafood, heck…spooned from the fridge into your mouth.
Add crostini with tapenade to a cheeseboard. You know how delicious some cheeses get in the sun (hello, gooey brie!). The Don Juan of Cheeseboards would be perfect with this recipe addition.
1 small baguette, thinly sliced on the bias
about ¼ cup olive oil
1-2 garlic cloves
1 cup Tapenade (see our recipe and how-to), or use storebought in a pinch
lemon curls, zested with a cocktail zester, and parsley for garnish
you'll also need a pastry brush and a cookie sheet
Preheat your oven (or toaster oven) to 400°F
Brush the top of each slice of bread as you place them on the cookie sheet, sprinkle with salt and pepper and bake until they're golden brown (about 10 minutes). You shouldn't have to flip these during baking, but have a look-see just in case to see how they're progressing. You may want to rotate the pan.
Remove the cookie sheet from the oven and when the crostini are cool enough to =handle, rub each piece with the garlic clove just one or two strokes will do the trick.
Allow the crostini to cool completely before storing: they'll keep in a sealed container for a few days.
When you're ready to serve, plop a spoonful of tapenade upon each crostini and use the back of the spoon to distribute it evenly. Sprinkle with the lemon curls and chopped parsley for beauty points.