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Crostini Tapenade
From Peace Meals
1 thin loaf Italian bread or French baguette, cut into ¼- to ½-inch slices
Tapenade:
3 cloves garlic, minced
1 cup pitted Kalamata olives
1 cup pine nuts, toasted
1½ cups fresh parsley
1 teaspoon Herbes de Provence
Freshly ground pepper
¼ cup olive oil
½ cup shredded Parmigiano-Reggiano cheese
Truffle oil
1 bunch fresh basil chiffonade
Preheat the oven to 350° F. Arrange the bread slices in a single layer on a baking sheet. Bake until lightly golden and crisp. Turn the slices over and bake until the second side is lightly golden and crisp. Remove the crostini from the oven and set aside. Place the garlic, olives, pine nuts, parsley and Herbes de Provence in a food processor; season with pepper. Process until smooth, adding the olive oil slowly while the blade is running. Top each crostini with the desired amount of tapenade and Parmigiano-Reggiano; broil just until the cheese is melted. Drizzle with truffle oil and top with basil. Serve warm. Makes about 40 pieces.
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