Sun-Dried Tomato Tapenade with Crostini takes about 30 minutes to prepare and can be made up to two days in advance. Store the tapenade, covered, in the refrigerator, and garnish with parsley immediately before serving. Store toasted and cooled bread slices in an airtight container.
2 cups boiling water
1 cup sun-dried tomatoes, packed without oil (about 3 ounces)
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.
Preheat oven to 350°.
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.
Garnish tapenade with parsley, if desired; serve with crostini.
REALLY GOOD, I USED SUN DRIED WITH OLIVE ADDED AND ADDED ANOTHER 2 TSP OIL AND JAR OF CORN CHILI TOMATOE LESS SALSA FROM TRADER JOES EXCELLANT SERVED WITH PITA AND TRISCET CRACKERS! VERY FESTIVE COLORS FOR CHRISTMAS
This was delicious! I made it for the holidays and it was a hit! I couldn't find the bread (that's what i get for waiting until the day before Christmas to buy it!) so i used Melba Toast and it was still very good. Will def make again!