Sun Dried Tomato Walnut Tapenade with Garlic Crostini
This sun dried tomato walnut tapenade with garlic crostini is a delicious appetizer recipe that is perfect for making ahead so that it's all ready when you're guests arrive.
PrintServings: 1 cup dip, 1 loafs worth crostini
Ingredients
- For the tapenade:
- 2 oz sun dried tomato halves
- 1 cup of boiling water
- 1/4 cup walnut halves toasted
- 1/4 cup parmesan cheese grated
- 1/4 cup parsley flat leaf
- 1 garlic clove pressed
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil
- For the crostini:
- 2 garlic cloves pressed
- 3 tablespoons extra virgin olive oil
- 1 baguette about a foot and a half long
Instructions
For the tapenade:
- Bring the water to a boil, put sun dried tomatoes in a bowl and pour boiling water over them and let them sit for 10 minutes. Drain water.
- Bake the walnut halves on a foil lined sheet for 5 minutes at 350 degrees, or until fragrant and golden brown.
- In a food processor put drained sun dried tomatoes, walnut halves, parmesan cheese, parsley, garlic and salt and process for 5 seconds, then with the motor running on low pour in olive oil and process for 5 seconds until all ingredients are combined. Spoon tapenade into a bowl and store in the refrigerator until you're ready to serve (or serve immediately).
For the crostini:
- In a bowl combine garlic cloves and olive oil.
- Preheat oven to 425, line a baking sheet with aluminum foil and set aside.
- Slice a baguette very thinly, then brush each side of the bread with the garlic and olive oil and set on the prepared baking sheet.
- Bake for 3 minutes, then remove from oven, flip and bake for another 3 minutes, or until edges are browned. Remove from oven and allow to cool.
Nutrition
Serving: 1g