APPETIZER
Herbs de Humboldt® Tapenade Crostini
Homemade olive tapenade and a dollop of Herbs de Humboldt®: the ideal combination for a simple crostini.
Ingredients
Serves: 4-6| ¼ cup | green olives, pitted |
| ¼ cup | chopped kalamata olives, pitted |
| 2 tbsp | capers, chopped |
| 1 clove | fresh garlic, crushed and peeled |
| 2 tsp | balsamic vinegar |
| ½ cup | parsley, rough chopped |
| ¼ cup | extra virgin olive oil |
| 4 oz | Herbs de Humboldt® |
| 1 | fresh baguette, sliced |
| 3-4 | plum tomatoes, sliced |
| salt & fresh ground pepper to taste |
Instructions
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For the crostini, brush both sides of sliced baguettes with EVOO and bake at 350ºF until crisp and golden, allow to cool. For the tapenade, place first 5 ingredients and ¼ cup parsley in a food processor and pulse until finely minced and well combined. Add EVOO and pulse 3-4 times, set aside. Top crostini with ½ Tbsp of Herbs de Humboldt ® , then ½ Tbsp tapenade, 1 slice of tomato and a sprinkle of parsley.
