Recipe: Crostini with Spanish Green Olive Tapenade

Crostini with Spanish Green Olive Tapenade

This is the second of three crostini toppings I made for our Kavana Men Cook event. This one has straight ahead Spanish flavors with the green olives, orange zest, and smoked paprika. It goes together in just a minute in a food processor. This tapenade is on the thicker side and works better as a crostini or bruschetta topping than as a dip.

One small trick here is to soak the olives in hot water for a few minutes to remove some of the saltiness. You can do the same with black olives or capers in similar recipes.

Crostini with Spanish Green Olive Tapenade
Makes 1 c. for use as a crostini topping
Vegetarian and vegan

• 1 oz. roasted red peppers (or better, piquillo peppers) drained
• 1 c. high quality pitted green olives
• zest and juice of 1/2 orange
• 1/2 t. chili flakes
• 1/2 t. smoked paprika (like pimenton dolce)

1. Soak the olives in hot water for 5 minutes or so and then drain them.
2. Combine all ingredients in a food processor and pulse until it holds together but is still somewhat coarse.
3. Taste and check seasoning.

 

Comments

[savvy savorer]

looks good!

where is the first one you made for this event? i only found 2 of the 3? the olive tapenade one and the fromage forte one.

[Michael Natkin]

Hey, thanks for asking! The white bean appetizer and the polenta recipes aren't yet posted, hopefully over the next week or 10 days I'll be able to do that. In the meantime, this other white bean spread I posted a few weeks ago is very similar.

[Rosa]

Very interesting looking! On fresh homemade bread, it must taste great!

Cheers,

Rosa