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Crostini with olive tapenade
Nutrition facts per serving:
- Energy in kcal about 299
- Fat about 13g
- Carbohydrates about 37g
- Protein about 6g
This is needed
This is needed
for 4 people
Olive tapenade
- 1 tbsp olive oil
- 1 garlic clove, squeezed
- 150 g pitted black olives, coarsely chopped
- 80 g dried figs, coarsely chopped
- 0.5 dl balsamic vinegar
- a little pepper
- 0.5 tsp salt
Crostini
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- 1 tbsp olive oil
- 8 slices pagnol bread (approx. 190 g)
And that's how it's done
And that's how it's done
Olive tapenade
Heat the oil in a pan. Add the garlic, olives and figs, sauté for approx. 5 mins. Pour in the balsamic and reduce completely. Allow the mixture to cool slightly, blitz in a food processor, season.
Crostini
Brush the bread with oil, toast in a non-stick frying pan for approx. 1 min. on each side. Spread the tapenade on the slices of bread.
