Tapenade Crostini

Name: Tapenade Crostini
Ingredients: One 12-ounce jar large roasted red peppers, drained; One 9 1/2-ounce jar pitted kalamata olives, drained; One 5 3/4-ounce jar pimento-stuffed olives, drained; 2 cloves garlic, or more to taste; Red pepper flakes, to taste; Kosher salt and freshly ground black pepper; 1/4 to 1/2 cup extra-virgin olive oil; 1 package prepared crostini (about 24) or 24 baguette slices; One 6 1/2-ounce jar pesto; Chopped fresh parsley, for garnish

10 ingredients

5 steps

Ingredients

One 12-ounce jar large roasted red peppers, drained
One 9 1/2-ounce jar pitted kalamata olives, drained
One 5 3/4-ounce jar pimento-stuffed olives, drained
2 cloves garlic, or more to taste
Red pepper flakes, to taste
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup extra-virgin olive oil
1 package prepared crostini (about 24) or 24 baguette slices
One 6 1/2-ounce jar pesto
Chopped fresh parsley, for garnish

Directions

1

Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor.
2

Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste.
3

Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.
4

Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade.
5

Garnish with fresh parsley and serve immediately.