|
Hey all!
I made Tapenade crostinis over the weekend. :D
They're pretty simple to make if you have a food processor or blender.
I thought the tapenade was actually really tasty, even though I'm not a fan of olives at all.
Try it out for yourself!
![[image loading]](http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/425463_2782189027365_1037370161_32239922_1791553037_n.jpg)
INGREDIENTS
- Salt
- Pepper
- 1 Can of Black Olives (~6oz)
- 1 tablespoon of Capers
- 1/2 a Lemon (just the juice)
- 1 1/2 tablespoons of Olive Oil
- 1 Whole Wheat Baguette
- 1 tablespoon of chopped Chives
- 1 teaspoon of Garlic *OPTIONAL*
PROCEDURE
- Take your black olives and strain them from their water.
- Rinse with cold water.
- Reserve 4-5 olives.
- Cut them in half. These will be the Creep Tumors on your Creep Spread.
- Add the remainder of your olives to a blender or food processor. Add in your capers. Add in your olive oil. Season with salt and pepper. Add in the juice of 1/2 lemon.
- Close your blender/food processor and pulse until you have a smooth consistency.
- OPTIONAL: Add 1 teapsoon of Garlic and pulse again.
- Set oven to 350°
- Slice your baguette. Slices should be 1/2 inch thick.
- Drizzle with slices with olive oil.
- Toast your baguette slices in the oven for about 3-5minutes.
- Remove toasted baguettes. Spread tapenade on top of bread.
- Sprinkle chives on tapenade.
- Place the sliced olives on top of the spread.
:D Done! Now eat and enjoy this while watching your favorite streams.
More pictures, info, etc. can be found on my blog -- which updates every Sunday. :D
I'll still be cross posting, but the updates will go up first on my blog.
Read the blog here: http://kierpanda.blogspot.com/2012/01/creep-spread-crostini.html
Thanks for reading, TL!
  
|
That doesn't look to appetizing for me. 
|
On February 02 2012 09:58 Kojak21 wrote:That doesn't look to appetizing for me.
I don't blame you. Lol.
It's not the prettiest of foods, but it is tasty.
|
Garlic is never optional in my house, always required.
Is there any reason in particular that you use whole wheat baguette?
|
On February 02 2012 10:03 Slithe wrote:
Garlic is never optional in my house, always required.
Is there any reason in particular that you use whole wheat baguette?
Just a preference, really. Whole wheat bread is a bit healthier than traditional white bread, but it also has a slightly different taste.
If regular baguettes are more readily available or you just prefer them, go ahead and swap out. 
|
Nice, this looks quite tasty.
|
On February 02 2012 10:03 Slithe wrote:
Garlic is never optional in my house, always required.
Is there any reason in particular that you use whole wheat baguette?
Same here. And yay for lemons and olives and capers! All mainstays of my cooking.
Edit: If I were making these, I'd make the tapenade with black olives but put kalamata olives on top. They'd even be purple!
Also, these crostini might benefit from a drizzle of reduced balsamic vinegar, if you're into that. (After they're cooked, not with the olive oil.)
|
This looks like something that people who have good taste in food would enjoy.
I think I'll pass on this one though. Hot dogs for another night.
|
On February 02 2012 10:20 Iranon wrote:Show nested quote +On February 02 2012 10:03 Slithe wrote:
Garlic is never optional in my house, always required.
Is there any reason in particular that you use whole wheat baguette? Same here. And yay for lemons and olives and capers! All mainstays of my cooking. Edit: If I were making these, I'd make the tapenade with black olives but put kalamata olives on top. They'd even be purple! Also, these crostini might benefit from a drizzle of reduced balsamic vinegar, if you're into that. (After they're cooked, not with the olive oil.)
I love balsamic. :D Where were you when I was making these?!  That would've been a good idea.
Haha, I should've bought kalamata olives... But I was being cheap @_@;
|
The "real" tapenade is made with anchovies too, the same amount than capers, and a good spoon of Cognac. NO garlic please (even if you write OPTIONAL it's a big mistake to use it imo!)
Still looking tasty tho
|
On February 02 2012 10:32 gds wrote:The "real" tapenade is made with anchovies too, the same amount than capers, and a good spoon of Cognac. NO garlic please (even if you write OPTIONAL it's a big mistake to use it imo!) Still looking tasty tho
Anchovies would be brilliant!
|
On February 02 2012 10:32 gds wrote:The "real" tapenade is made with anchovies too, the same amount than capers, and a good spoon of Cognac. NO garlic please (even if you write OPTIONAL it's a big mistake to use it imo!) Still looking tasty tho
My recipe is definitely a little step back from purely traditional tapenade, for sure.
Never heard of it with cognac though.
|
|
|
On February 02 2012 10:32 gds wrote:The "real" tapenade is made with anchovies too, the same amount than capers, and a good spoon of Cognac. NO garlic please (even if you write OPTIONAL it's a big mistake to use it imo!) Still looking tasty tho
Anchovies, queen olives, pitted greek olives, pimento, and fresh mozzarella all work great.
|
Canada5565 Posts
|
Very nice and simple but jummy! How about putting some pepper salt and garlic on the crostini's to make them into bruschetta? I suppose you'd leave the garlic out of the tapenade then.
|
On February 02 2012 12:03 Swilvan wrote:
Very nice and simple but jummy! How about putting some pepper salt and garlic on the crostini's to make them into bruschetta? I suppose you'd leave the garlic out of the tapenade then.
Like a garlic bruschetta?
Not familiar with that one. I'm used to seeing bruschetta being tomato based. :0 Unless there's a completely different definition of bruschetta that I've never heard of??
|
You need some color, friend :D the recipe sounds delicious (albeit STRONG lol) but you need it to make your eyes light up as well as your mouth water.. might i suggest pimento olive for the garnish on top? :D
|
If the thread is named food porn, is it okay to say I'm horny in my mouth?
|
Garlic is not optional at all ! I'd say capers are. Anyway, looks pretty good !
|
This is ruthless. Now I am so hungry. I'll print the recipe and ask mom to do it
|
What do capers taste like?
|
On February 02 2012 13:30 Dalguno wrote:
What do capers taste like?
Salty and sour, because they're usually kept in a salty and sour water. It's a little like pickles but not exactly. And there's some taste of caper on top of that obviously, but it's really hard to describe.
|
Holy crap, it looks not that appetizing, but then I read the ingredients and my mouth started to water. I'm so hungry now XD
|
On February 02 2012 14:50 EienShinwa wrote:
Holy crap, it looks not that appetizing, but then I read the ingredients and my mouth started to water. I'm so hungry now XD
:0 looks can be deceiving!
|
kierpanda this was amazing. My friends and family ate this right up.
|
|
|
|
|
|
EPT
