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Olive, Orange and Fennel Tapenade Crostini

Author: Sydney Dye
Issue: May, 2013, Page 154



Makes about 1¼ cups of tapenade

1 cup Ni├žoise olives, pitted
2 cloves garlic, peeled and roughly chopped
1 tablespoon capers, rinsed
1 teaspoon anchovy paste
2 tablespoons fresh orange juice
2 teaspoons orange zest
1 teaspoon fennel seed, coarsely ground with mortar and pestle or spice grinder
2 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
1 baguette, cut in 12 slices (about 1/2-inch thick) brushed lightly with olive oil and toasted
2 navel oranges, supremed*
Italian parsley, finely chopped
Olive, orange and fennel tapenade crostini
 
PLACE the olives, garlic, capers, anchovy paste, orange juice, zest and ground fennel seeds in the bowl of a food processor fitted with a steel blade. Pulse a few times.

ADD the olive oil and pulse until the mixture is combined.

SEASON with freshly ground pepper. (Do not add salt; the tapenade should not need salt due to the anchovy paste and capers.)

SPREAD the tapenade onto the toasted baguette slices.

GARNISH with orange supremes and sprinkle lightly with chopped parsley.


*To supreme the oranges, remove the orange rind with a paring knife, taking all of the white pith but leaving the flesh. Then, cutting at a slight angle or wedge, remove the orange segments in between each membrane.


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