Crostini with olive and raisin tapenade
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Nutritional value per serving:
Serving size: 1 of 8
Calories 276, total fat 17 G., saturated fats 2 G., proteins 5 G., carbohydrates 29 G., fiber 2 G., cholesterol 0 mg, sodium 694 mg, sugar 8 G.
Serving size: 1 of 8
Calories 276, total fat 17 G., saturated fats 2 G., proteins 5 G., carbohydrates 29 G., fiber 2 G., cholesterol 0 mg, sodium 694 mg, sugar 8 G.
This savory green olive tapenade takes on the delicious sweetness of golden raisins. Spread on toasted baguette slices for a delicious French appetizer for any occasion, whether a house party, a festive dinner, or just a quick snack throughout the day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup golden raisins
- 0.5 - 3/4 tsp fennel seeds
- 2 cups pitted green olives, such as picolinettes
- 2 tablespoons freshly squeezed orange juice
- 1 clove of garlic
- 1/3 - 0.5 cup extra-virgin olive oil
- 1 baguette, thinly sliced and toasted
- Red pepper flakes (optional)
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Cooking the dish according to the recipe:
- Combine raisins, fennel seeds, and 1/4 cup water in a small saucepan and bring to a boil. Remove from heat, cover, and let steep for 5 minutes.
- Place the olives, orange juice, garlic, and 1/3 cup olive oil in a food processor and pulse until the olives are coarsely chopped. Add the raisin mixture and pulse 4-5 times to distribute evenly. If the mixture seems dry, add the remaining olive oil. Season with salt and pepper to taste. Spoon the tapenade onto the toasted baguette slices and sprinkle with freshly ground black pepper or a pinch of red pepper flakes, if using.
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