Garlic Toasts with Olive Tapenade
These garlic toasts with olive tapenade are a delicious finger food to enjoy as an appetizer, side dish or snack.
Ingredients
For the Garlic Toast:
- 1/2 of a Baguette cut in 1/2 inch thick pieces (should yield 15 slices)
- 1 tablespoon olive oil
- 1 teaspoon granulated garlic
For the Olive Tapenade:
- 1 cup assorted pitted olives (kalamata black olives, green stuffed olives, plum olives, black olives) 1 tablespoon Olive Oil ¼ cup Roasted Pepitas (Pumpkin Seeds)
- 1 tablespoon olive oil
- 1/4 cup roasted salted pepita seeds (pumpkin seeds) shelled
Instructions
For the Garlic Toast:
- Preheat oven to 350 degrees F.
- On a large cookie sheet pan, lay out the slices of bread.
- Brush 1 tablespoon olive oil over the bread and sprinkle granulated garlic on top.
- Bake the bread in a preheated oven (at 350 degrees F.) until it turns a light golden color around the outside edges (about 10 minutes).
- Watch the bread closely to make sure it doesn’t turn too brown. Remove from the oven and set aside.
For the Olive Tapenade:
- Make sure the olives are pitted. If it's possible they could have pits in them, cut them in half just to make sure and remove the pits if applicable.
- To a food processor, add the olives and olive oil. Pulse 3 to 5 times, just enough so that the olives are diced.
- To Serve - To each piece of garlic toast, top with tapenade. Garnish with pepita seeds and serve.