Crostini with olive tapenade

Crostini with olive tapenade

Total: 25 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / person: 299 kcal
, Fat: 13 g
, Carbohydrate: 37 g
, Protein: 6 g

Ingredients

4 people

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Olive tapenade

1tbsp olive oil
1 garlic clove, pressed
150g pitted black olives, coarsely chopped
80g dried figs, coarsely chopped
½dl balsamic vinegar
½tsp salt
a little pepper

Crostini

8slices pagnol bread (approx. 190 g)
1tbsp olive oil
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How it's done

Olive tapenade

Heat the oil in a pan. Add the garlic, olives and figs, sauté for approx. 5 mins. Pour in the balsamic and reduce completely. Allow the mixture to cool slightly, blitz in a food processor, season.

Crostini

Brush the bread with oil, toast in a non-stick frying pan for approx. 1 min. on each side. Spread the tapenade on the slices of bread.

Good to know
Tip: Mix ½ tsp of finely chopped rosemary in with the tapenade.

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