Up your charcuterie board game with tapenade made with garlic stuffed green olives. Hand chopping the olives instead of using a food processor looks more appetizing and saves some cleanup.
1 baguette (8 oz.), sliced on diagonal (about 24 slices)
1/2 cup olive oil, divided
1 jar (9 oz.) Del Monte® Garlic Stuffed Green Olives, drained
1 Tbsp. capers, drained
1/4 cup flat leaf parsley leaves and tender stems
1 tsp. lemon zest 1 tsp. lemon juice
1/4 tsp. red pepper flakes
1/8 tsp. kosher salt
Preheat oven to 450°F. Brush bread slices with oil on both sides using a total of 1/4 cup oil. Place on a baking sheet and toast for 4 to 5 minutes; turn over and toast 3 to 4 minutes until golden on top. Let cool.
Drain olives and halve them lengthwise. Coarsely chop olives; add to a medium bowl. Coarsely chop capers and parsley; add to bowl. Stir in lemon juice and zest, red pepper flakes, salt and remaining 1/4 cup olive oil.
Spoon 1 heaping Tbsp. tapenade on each toast and serve.
TIP: Aside from eating with crostini, tapenade can amp up many meals. Try these alternative ways to enjoy tapenade: