Tapenade & Crostini

Method

1. TAPENADE​
2. Place all ingredients except parsley in a food processor and whizz to form a smooth paste.
3. Garnish with parsley before serving or sprinkle on the top of the Crostini. Tapenade will keep for several months in a jar in the fridge. Thin with extra oil if desired.
4. Variations: TAPENADE DRESSING - Shake together ¼ cup Tapenade and ¼ cup of extra virgin olive oil in a jar, season to taste. Great over a salad with tomatoes and thinly sliced onion.
5. TAPENADE BUTTER - Mix 2 tablespoon of Tapenade with 100g softened butter. Shape into a log, roll in baking paper and chill until firm.
6. Cut into slices and serve on steak, prefect with chips and salad.
7. CROSTINI
8. Preheat oven to 180C fanbake and line an oven tray with baking paper. Brush or spray bread slices on both sides with a little oil and arrange in a single layer on the prepared oven tray. Bake until lightly golden and crispy about 15 minutes.
9. When cool, store in an airtight container for up to 2 weeks.