Tapenade on Crostini

1. 1

   Place the rack in the upper third of the oven and turn on the broiler.

2. 2

   Spread both sides of each slice of bread lightly with the herb oil.

3. 3

   Arrange the slices on 2 baking sheets.

4. 4

   Broil 1 sheet at a time for about 1 to 2 minutes until the slices are golden brown.

5. 5

   Turn the slices over and toast the other side of the bread.

6. 6

   Spread the tapenade onto the crostini and serve.

7. 7

   1 cup rosemary leaves, stems removed

8. 8

   2 cups olive oil

9. 9

   1/2 cup tarragon leaves

10. 10

    1/4 cup thyme leaves

11. 11

    Place the rosemary and the olive oil in a blender and cover.

12. 12

    Blend on high speed until the roasemary has been ground into small pieces.

13. 13

    Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces.

14. 14

    Pour into an airtight container and store in the refrigerator.

15. 15

    Inactive Prep Time: none

16. 16

    Key Words: herb oil

* Per serving · 4 servings · Values may vary.

No additional tips available.