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kalamata olive tapenade & brie crostini

Brie and Olive Tapenade Crostini

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Description

This savory crostini is as delicious as it is easy! Make it to impress at your next party or enjoy as a light, pre-dinner appetizer.

Ingredients
  

For the Tapenade

  • 1 1/2 cups pitted Kalamata olives drained
  • 1 1/2 tbsp capers drained
  • 2 tbsp coarsely chopped parsley
  • 1 1/2 cloves garlic chopped
  • Pinch of kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp extra-virgin olive oil

For the Crostini

  • 1 large baguette cut into even slices
  • Extra-virgin olive oil to taste
  • Kosher salt and freshly ground black pepper to taste
  • 1 7-ounce Supreme Brie oval sliced

Instructions

  • Add the olives, capers, parsley, garlic, salt, and pepper to a food processor and pulse 2 to 3 times, or until coarsely chopped. Drizzle over the olive oil and pulse 2 to 3 times more, scraping down the sides, until evenly combined.
  • Set the broiler to low.
  • On a baking sheet, lay out the baguette slices and drizzle with olive oil and season with salt and pepper on both sides. Broil until golden brown, 1 to 2 minutes per side. Remove from the oven and add a slice of brie to each slice of bread. Return to the oven and broil for 2 minutes more, or until the cheese is melty.
  • Place the crostini on a serving platter and top each with a spoonful of tapenade. Serve any remaining tapenade in a bowl with crostini and/or crackers on the side.
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