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Crostini with Tapenade & Canadian Bocconcini
- Course Hors D'oeuvres & Appetizers
- Prep. Time 15 mins
- Cooking Time 5 mins
Preparation
What You Need
Tapenade:
1 cup
(250 ml)
pitted black olives, minced
6
anchovy fillets in oil
1 tbsp
(15 ml)
capers
1
chopped garlic clove
1 tsp
(5 ml)
Dijon mustard
1 tbsp
(15 ml)
lemon juice
1 tbsp
(15 ml)
olive oil
Crostini:
1 tbsp
(15 ml)
olive oil
1
small onion, minced
2 tsp
(10 ml)
fresh thyme, chopped
1
baguette bread, sliced
5-6 pieces (250-300 g)
Canadian Bocconcini, sliced
Cherry tomatoes, sliced into rounds
Black olives, sliced into rounds
A few small
basil leaves
Small
red pearl oignons, sliced into rounds
Salt
Freshly ground pepper, to taste
Instructions
Tapenade:
In a food processor, blend all tapenade ingredients into a smooth paste. Set aside.
Crostini:
In olive oil, sauté onion for a few minutes. Add thym and set aside.
Toast bread slices a few seconds under broil. Spread tapenade on toast. Cover with onion preparation and a slice of Canadian Bocconcini. Garnish each piece with a slice of cherry tomato, black olive slices and red pearl onion slice. Season with salt and pepper and drizzle with a few drops of olive oil.
Warm under broil for a minute or two before serving. Decorate with small basil leaves. These crostini are also delicious warm or cold.
Daniel Vézina, Chef and restaurant owner
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