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    Crostini with Tapenade

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    Crostini with Tapenade

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 6


    • 6 large or 12 small slices day-old, coarse-textured bread
    • 3 tbsp extra virgin olive oil
    • Tapenade
    • 200g pitted black olives
    • 12 sun-dried tomatoes in oil, plus 2 tbsp of their oil
    • Handful of basil
    • 1 clove garlic
    • 50g can anchovies in oil, drained
    • 50g capers, rinsed and patted dry
    • 1 tbsp ground almonds
    • Freshly ground black pepper


    1. Put all the tapenade ingredients in a food processor and blend together to a coarse paste. This will make more than you need for six people, but it can be kept for up to a week in the fridge, and will improve in flavour.
    2. Grill the bread until golden, brush with oil and top with tapenade just before serving.

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