Olive Tapenade and Crostini
Updated: Feb 11, 2022
POV-003 Convection Oven & D5220
1 cup Castelvetrano olives, pitted*
½ cup Niçoise or Kalamata olives, pitted*
¼ cup lightly packed fresh flat-leaf parsley (thin stems are ok)
1 tablespoon drained capers
¼ cup extra virgin olive oil
2 medium cloves garlic, pressed or minced
1 tablespoon lemon juice
1 baguette (crusty French bread)
2 to 3 tablespoons extra-virgin olive oil, as needed
Flaky sea salt or fine salt, to taste
In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar.
Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.
If you choose to to make this with your griddle: Preheat your griddle to high and follow the directions below. If you choose to make this with your oven: Preheat the oven or to 450 degrees Fahrenheit. Line your D5220 sheet pan, with parchment paper for easy clean-up, if desired.
Slice your baguette on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil (this will require about 2 to 3 tablespoons oil).
If you choose to to make this with your griddle: Place your slices on the griddle for about 2-3 minutes each side or until golden. If you choose to make this with your oven: Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top.
Sprinkle the toasts lightly with salt. Transfer the toasts to a serving platter, if desired, and use as desired.