Crostini with Olive Tapenade

Both the crostini and tapenade may be prepared 24 hours in advance. Adapted from a recipe from Rey Hernandez, executive chef with Bon Appetit at Pacific Bell Park.

1 country-style baguette

olive oil or garlic and shallot-infused olive oil

 

Tapenade:

7 ounces pitted and finely chopped kalamata olives (approximately 11 ounces unpitted)

7 ounces pitted and finely chopped green olives (approximately 11 ounces unpitted)

4 ounces capers, rinsed

2 ounces anchovies, rinsed and finely chopped

zest of 1 lemon

1/4 cup fresh lemon juice

1/4 cup + 2 Tbsp brown tequila

1/4 cup extra virgin olive oil

1 tsp freshly cracked black pepper

sea salt to taste

For the crostini: Preheat the broiler.  Slice the baguette into 1/4-inch thick rounds. Brush both sides of the rounds with olive oil. Place on a baking sheet and broil for 2 to 3 minutes per side, until golden brown and crisp. Watch them carefully to prevent burning. Let the crostini cool, then place in decorative basket. Do not wrap in plastic. Cover with a towel.

For the tapenade: Combine the black and green olives in a mixing bowl. Add the capers, anchovies and lemon zest (reserving some for garnish); toss to combine. Add the lemon juice, tequila and olive oil.

Mix well, then season with pepper and salt; mix again. Transfer the tapenade to a flat bowl. Garnish with lemon zest.

Yields: 2 1/2 cups.

Yields approximately 45.