Tapenade is the Provence region’s answer to butter. Uniquely flavored, this unconventional version using green olives instead black makes for a more interesting appetizer. I prefer the French Picholine green olive in this dish.
Green Olive and Walnut Tapenade on Crostini
Makes about 1 ½ cups
2 ounces walnuts, toasted
6 ounces green olives, pitted
2 cloves garlic, peeled
1 anchovy filet, chopped
¼ cup extra-virgin olive oil
salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large baguette, sliced on the diagonal in ¼-inch slices
1. In a food processor, combine the walnuts, olives, garlic, and anchovy and process until combined. With the motor running, slowly add the ¼ cup oil and process until the mixture is smooth. Season with salt and pepper, to taste.
2. In a small saucepan, combine the butter and 3 tablespoons oil and heat until the butter is melted. Brush both sides of the sliced bread with the butter and oil mixture. Preheat the broiler; arrange the bread slices on a baking sheet and toast until golden brown, approximately 1 minute on each side. Serve crostini with the tapenade.