Spinach Tapenade Crostini |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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An updated version on the famous Provencal appetizer. Fresh vegetables such as peppers, cucumber slices, fennel pieces can also be served with this spread. This is also excellent as a condiment or as an accompaniment to grilled chicken or fish. Ingredients:
6 nuggets europe's best chef's spinach, frozen |
3/4 cup black olives or 3/4 cup green olives, pitted |
2 garlic cloves, minced |
2 anchovy fillets, chopped (optional) |
2 tablespoons capers, drained |
1 tablespoon lemon juice |
3 tablespoons olive oil |
1/4 cup sweet red pepper, chopped |
2 tablespoons fresh basil, chopped |
16 -20 slices baguette, toasted (1/2-inch thick) |
Directions:
1. Cook spinach according to package directions. Drain and squeeze out excess moisture.
2. Place olives, garlic, anchovies, and capers in food processor. Process until finely chopped. Add spinach, lemon juice and olive oil and process until mixture is smooth. Remove from processor and stir in basil and peppers.
3. Serve tapenade with toasted bread.
4. MAKE AHEAD: Tapenade can be prepared, cover and refrigerated up to one day ahead, Bring to room temperature before serving.
5. TIPS: Good quality pitted olives are available in many supermarkets and specialty food shops. If unavailable, select good flavored olives and pit. To pit, tap firmly with a small saucepan or meat pounder to open the flesh, and then remove the pit.
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