Green Olive Tapenade Crostinis with Shaved Parmesan
Author: Crystal Cartier
Recipe type: Appetizer, Condiment
Cuisine: Vegan, Gluten-Free, Paleo
- 2 cups pimento-stuffed green olives
- 1 roasted red pepper
- 2 cloves garlic, peeled
- dijon mustard
- small pinch salt
- few grind fresh pepper
- 2 teaspoons lemon juice
- ⅓ cup extra virgin olive oil
- shaved parmesan, to garnish
- arugula, to garnish
- crostinis from a sliced and toasted baguette
- Add all ingredients except olives in a food processor and pulse until chopped.
- Add olives and pulse a few more times until olives are nicely chopped.
- Serve atop crostinis with arugula and shaved parmesan.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2011/11/08/green-olive-tapenade-crostinis-with-shaved-parmesan/
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