Crostini with olive tapenade

Name: Crostini with olive tapenade
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: spanish
Ingredients: 8 slice pagnol bread; 80 g dried figs; 1 garlic cloves; 2 tbsp olive oil; ½ dl balsamic vinegar; 150 g pitted black olives; ½ tsp salt; a little pepper

Aperitif fingerfood spanish

Total: 25 min. | Active: 25 min.

vegan, lactose-free

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Ingredients

for 4 person

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

Crostini
8 slice	pagnol bread (approx. 190 g
1 tbsp	olive oil

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.

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