Food Porn: Tapenade Crostini

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On February 02 2012 09:58 Kojak21 wrote:
That doesn't look to appetizing for me.

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On February 02 2012 10:03 Slithe wrote:
Garlic is never optional in my house, always required.

Is there any reason in particular that you use whole wheat baguette?

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On February 02 2012 10:03 Slithe wrote:
Garlic is never optional in my house, always required.

Is there any reason in particular that you use whole wheat baguette?

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On February 02 2012 10:20 Iranon wrote:


Same here. And yay for lemons and olives and capers! All mainstays of my cooking.

Edit: If I were making these, I'd make the tapenade with black olives but put kalamata olives on top. They'd even be purple!

Also, these crostini might benefit from a drizzle of reduced balsamic vinegar, if you're into that. (After they're cooked, not with the olive oil.)

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On February 02 2012 10:32 gds wrote:
The "real" tapenade is made with anchovies too, the same amount than capers, and a good spoon of Cognac. NO garlic please (even if you write OPTIONAL it's a big mistake to use it imo!)

Still looking tasty tho

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On February 02 2012 10:32 gds wrote:
The "real" tapenade is made with anchovies too, the same amount than capers, and a good spoon of Cognac. NO garlic please (even if you write OPTIONAL it's a big mistake to use it imo!)

Still looking tasty tho

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On February 02 2012 10:32 gds wrote:
The "real" tapenade is made with anchovies too, the same amount than capers, and a good spoon of Cognac. NO garlic please (even if you write OPTIONAL it's a big mistake to use it imo!)

Still looking tasty tho

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On February 02 2012 12:03 Swilvan wrote:
Very nice and simple but jummy! How about putting some pepper salt and garlic on the crostini's to make them into bruschetta? I suppose you'd leave the garlic out of the tapenade then.

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