Wednesday, November 24, 2010


These are so elegant, yet unbelievably simple to put together. What a great starter for tomorrow's feast. If you need a small dish to bring to Grandma's house this is IT!
You can make the tapenade up to 3 days ahead and refrigerate until you are ready to put these lil' darlings together. Make sure you bring the tapenade to room temperature before you spread. These ingredients make about 16 toast points.
1/2 lemon
roasted red peppers cut into 16 thin strips
1 cup pitted kalamata olives
1 tsp fresh finely chopped rosemary
1 garlic clove, salted and mashed to paste
1-2 tbl olive oil
fresh pepper
toast points (see below)
Zest the lemon half. Put the zest, olives, rosemary and garlic in a food processor. Add the olive oil through the feed tube pulsing until you get a thick uniform paste. Transfer to a bowl and squeeze the juice from the half lemon into the mixture. Season with salt and pepper and more lemon juice if you like.
Toast Points:
4 slices of country white bread
1 tbl unsalted butter, melted
With your oven rack about 6 inches from the broiler, set on high. Set the slices of bread on a baking sheet and brush one side with the melted butter and season with salt and pepper. Toast in broiler until they are crisp on one side about 1-2 minutes. Flip and cook the other side. While they are still hot slice off the crusts. Let cool a bit before cutting into triangles or squares.
To assemble, spread the tapenade on the toast points and then top them with a slice of red pepper in a curl shape.
YUmmmm EASY!


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