Blood Orange And Green Olive Tapenade Tartines

1. 1

   Cut blood oranges cross-wise in about 1/4 inch slices, and then with a paring knife, trim the peel away from the flesh. You can also peel the oranges first and then cut them crosswise, but I feel the first way gives you more stability and less of a chance to waste the delicious fruit.

2. 2

   Chop together the green olives, garlic, capers, and parsley until very finely minced. Place into a bowl and add lemon juice and olive oil. Stir to combine.

3. 3

   Spread tapenade onto each cracker and top with slices of blood orange.

* Per serving · 4 servings · Values may vary.

No additional tips available.