Preview

Green olive tapenade with pistachios, olive oil crostini

Brunch, Vegetarian, Salted

Fresh and quick to prepare, this tapenade is the ideal accompanyment your sweet moments of summer.

Note

You can also use black olives, but pay attention to the salt levels.

Ingredients

Recipe for 12 Tapas

Green olive tapenade

4 Unit(s)

Anchovy fillet

500 Gr

Large green pitted olives

0.50 Bunch

Parsley

130 Gr

Pistachios

1 Unit(s)

Lemon juice

160 Ml

Olive oil

8 Turn(s)

Black peppercorns

Crostini

0.50 Unit(s)

Baguette

12 Unit(s)

Pistachios

Preparation time: 30 min

Preheat your Oven at 400 °F

Tapenade

Combine all the ingredients in a food processor, except the oil.

Puree everything, then pour in the olive oil and mix again about 10 seconds

Reserve the tapenade in the fridge.
Crostini

Finely slice the bread, cutting at a 45 degree angle.

Spread the sliced bread on a baking sheet, drizzle with olive oil and season with salt and pepper.

Toast them in the oven for 6 to 7 minutes, keeping an eye that it gets nicely browned.
Plating

Put a thick layer of tapenade on each crostini, finish with a bit of parsley and a sprinkling of pistachios.