Clover Olive and pinenut tapenade on a crostini
(10 Jul 2018)

Clover Olive and pinenut tapenade on a crostiniOlive & Pine Nut Tapenade on a Crostini

Recipe by Nicole Snelling


360g Olive pride Black or green olives, pips removed
¼ Cup Sundried tomatoes
2 Tbsp Pinenuts, toasted
4 Garlic cloves, roasted
2 Anchovy fillets
2 Tbsp Capers
1 tsp Lemon juice
¼ Cup Olive pride extra virgin olive oil
Salt and pepper


Place all the ingredients into a food processor and blend until smooth, add more olive oil if mixture is still to thick, season with salt and pepper.
Serve the tapenade on crostini’s.


Crostini:
1 Baguette
2 Garlic cloves, minced
2 Rosemary sprigs
4 Tbsp Olive pride extra virgin olive oil


Preheat the oven to 200°C.
Add the garlic and olive oil to a small mixing bowl.
Slice the baguette into slices of about 1 cm, place the slices on a lined baking tray, brush the slices, using the rosemary as the brush, with the olive oil.
Bake the crostini’s for 5 minutes or until golden, turn them over brush the other side with olive oil and bake for another 5 minutes or until golden.
Remove from oven and allow to cool on a cooling rack. 

 

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