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Yield
24 servings (serving size: 3 crostini and 1 tablespoon tapenade)
Photo: Becky Luigart-Stayner

How to Make It

Step 1

Combine boiling water and sun-dried tomatoes; cover and let stand 15 minutes or until soft. Drain tomatoes in a colander over a bowl, reserving 3/4 cup liquid. Combine tomatoes, reserved liquid, olives, basil, lemon juice, and garlic in a blender or food processor; process until smooth. Place tomato mixture in a small bowl; stir in oil. Cover and chill.

Step 2

Preheat oven to 350°.

Step 3

Place half of bread slices on a baking sheet coated with cooking spray. Lightly coat bread slices with cooking spray. Bake at 350° for 4 minutes. Turn bread slices over; lightly coat with cooking spray. Bake an additional 4 minutes. Repeat with remaining bread slices. Cool completely.

Step 4

Garnish tapenade with parsley, if desired; serve with crostini.

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