Sun-Dried Tomato Tapenade with Crostini

Sun-Dried Tomato Tapenade with Crostini
Photo by Becky Luigart-Stayner


  • 2 teaspoons olive oil
  • 1 cup sun-dried tomatoes, packed without oil (about 3 ounces)
  • 2 tablespoons fresh lemon juice
  • Chopped fresh parsley (optional)
  • ½ cup kalamata olives, pitted
  • 2 tablespoons dried basil
  • 1 garlic clove, minced
  • + 3 more ingredients
    • 72 (1/2-inch-thick) slices diagonally cut French bread baguette (about 2 loaves)
    • 2 cups boiling water
    • Cooking spray

Combine boiling water and sun-dried tomatoes; cover and let stand 15 minutes or until soft. Drain tomatoes in a colander over a bowl, reserving 3/4 cup liquid. Combine tomatoes, reserved liquid, olives, basil, lemon juice, and garlic in a blender or food processor; process until smooth. Place tom...

View full recipe at My Recipes


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