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Categories:Viewed: 25 - Published at: 7 years ago
Ingredients
- 4 anchovy fillets
- 1/2 cup milk
- 1/2 cup Nicoise olives (4 ounces), pitted
- 1/4 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 8 Crostini Toasts
Method
- In a small bowl, cover the anchovy fillets with the milk and let soak for 30 minutes.
- Drain the anchovies and add them to a food processor along with the olives and mustard.
- Process to a paste.
- With the machine on, slowly pour in the olive oil to make a smooth puree.
- Top each Crostini Toast with a heaping teaspoon of tapenade.
