SPINACH TAPENADE CROSTINI
An updated version on the famous Provencal appetizer. Fresh vegetables such as peppers, cucumber slices, fennel pieces can also be served with this spread. This is also excellent as a condiment or as an accompaniment to grilled chicken or fish.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 16-20 appetizers
Number Of Ingredients 10
Steps:
- Cook spinach according to package directions. Drain and squeeze out excess moisture.
- Place olives, garlic, anchovies, and capers in food processor. Process until finely chopped. Add spinach, lemon juice and olive oil and process until mixture is smooth. Remove from processor and stir in basil and peppers.
- Serve tapenade with toasted bread.
- MAKE AHEAD: Tapenade can be prepared, cover and refrigerated up to one day ahead, Bring to room temperature before serving.
- TIPS: Good quality pitted olives are available in many supermarkets and specialty food shops. If unavailable, select good flavored olives and pit. To pit, tap firmly with a small saucepan or meat pounder to open the flesh, and then remove the pit.
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amir hashmi
[email protected]I've never made tapenade before, but this recipe was easy to follow and the results were delicious.
Stacey Cooper
[email protected]I love that this recipe uses fresh spinach instead of frozen. It really makes a difference in the flavor.
Florence Morobane
[email protected]These crostini are so easy to make and they're always a crowd-pleaser.
Indiana Madeley
[email protected]I've made this recipe several times and it's always a hit.
Angela L Owens
[email protected]I'm not usually a fan of crostini, but these were really good. The tapenade was flavorful and the crostini were crispy.
Thushan ruparathna
[email protected]I made these crostini for a brunch party and they were a big hit. Everyone loved them!
Danish mayo Mayo g 786
[email protected]These crostini are a great appetizer for a party or potluck.
Viky Babu
[email protected]I love the combination of flavors in this recipe. The spinach, artichoke, and sun-dried tomatoes are a perfect match.
Samuel Tumer
[email protected]I've never made tapenade before, but this recipe was easy to follow and the results were delicious.
Rubina gautm
[email protected]These crostini were the perfect way to use up some leftover spinach.
Eniyah Christopher
[email protected]I'm not a huge fan of spinach, but I really enjoyed this recipe. The tapenade was flavorful and the crostini were crispy.
Bangla YouTube
[email protected]This recipe is so easy to make and it's perfect for a quick appetizer or snack.
Tenzing Thilay
[email protected]I added a bit of crumbled feta cheese to the tapenade and it was delicious!
Ateeb Chohan
[email protected]I love that this recipe uses fresh spinach instead of frozen. It really makes a difference in the flavor.
Ahmed muniir Abdiqawi
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Selena Flouty
[email protected]This spinach tapenade crostini was a hit at my last party! The flavors were so fresh and vibrant, and the crostini were the perfect crispy base.