Esta es una exhibición prevé de cómo se va ver la receta de 'Crostini With Sun Dried Tomato Tapenade' imprimido.

Receta Crostini With Sun Dried Tomato Tapenade
by Global Cookbook

Crostini With Sun Dried Tomato Tapenade
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 1 c. pitted Kalamata olives (or possibly other brine-cured black olives)
  • 3/4 c. liquid removed oil-packed sun-dry tomatoes
  • 2/3 c. extra virgin olive oil
  • 1/4 c. liquid removed capers
  • 3/4 tsp dry oregano
  • 1 x French-bread baguette cut 1/2"-thk slices Additional extra virgin olive oil

Direcciones

  1. Using on/off turns, finely chop olives and tomatoes in processor. Add in 2/3 c. oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; chill. Bring to room temperature before using.)
  2. Preheat oven to 350 degrees. Place bread slices on baking sheet. Brush lightly with additional oil. Bake till golden brown, about 10 min. Spread tomato tapenade on toasts and serve.
  3. This recipe yields about 36 pcs.
  4. Yield: 36 pcs