Author Notes: Simple, all-year tapenade. Works great for dinner parties. The trick in preparing the recipe is to constantly monitor the taste before adding more of any ingredient given many are sodium-rich.
I usually serve alongside toasted crostinis and thick slices of red pepper in case anyone is watching their gluten. - susankuess
Food52 Review: This recipe includes one of the best tapenades I’ve ever tasted. Paired with mozzarella on crostini, it’s delicious! The fresh herbs and lemon perfectly offset the briny olives and capers, while the mustard adds depth. We particularly liked the contrast in textures of the crunchy bread crust, the smooth cheese and the chopped olives, and how the tart and salty flavors of the tapenade actually make the cheese and bread taste rather sweet. One taster described the crostini as “meaty, smooth and tangy all at the same time.” - AntoniaJames - A&M
- 1/2 pound kalamata olives (or other black olive), pitted and coarsely chopped
- 3/4 teaspoons anchovy paste
- 1 clove garlic, minced
- 3 teaspoons capers, drained
- 1-2 tablespoon quality olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 baguette, sliced to a 1/2 inch thickness
- 2 red peppers, sliced to a 1 inch thickness *optional, variation for gluten or carb-free diet
- 14-16 ounces fresh burrata or fresh mozzarella cheese, sliced to 1/4 inch thickness
- To make the olive tapenade, first combine the olives, anchovy paste, garlic and capers in a food processor fitted with a steel blade and pulse 3-4 times only.
- Add the olive oil, mustard, lemon juice, thyme and parsley and process until chunky.
- Arrange the pieces of bread onto a cookie sheet and brush one side of each bread with olive oil.
- Approximately 15 minutes before serving, toast the bread until golden brown in a 350 degree oven - about 8 minutes total making sure to flip them once halfway through.
- On each of the slices of toast, spread the burrata (or place a slice of the fresh mozzarella) and top with desired amount of tapenade. *Reserve a portion of the tapenade to serve in a dish alongside the red pepper slices if choosing to follow the optional recipe variation
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella