Tapenade Crostini

Instructions

1. Prepare the bread
   Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Lightly brush each slice with olive oil on both sides.
2. Toast the crostini
   Bake the bread slices for 8-10 minutes, flipping halfway through, until golden and crisp. Remove from the oven and let cool slightly on a wire rack.
3. Make the tapenade
   In a food processor, combine the olives, capers, anchovies (if using), garlic, lemon juice, thyme, and black pepper. Pulse a few times to roughly chop.
4. Process the mixture
   With the food processor running, slowly add 1/4 cup olive oil in a steady stream until the mixture becomes a coarse paste. Be careful not to over-process; the tapenade should maintain some texture.
5. Add finishing touches
   Transfer the tapenade to a bowl and stir in the chopped parsley and lemon zest. Taste and adjust seasoning if necessary.
6. Assemble the crostini
   Spread a generous spoonful of tapenade on each toasted bread slice. Arrange on a serving platter.
7. Garnish and serve
   Garnish each crostini with a small basil leaf. Serve immediately as an appetizer or light snack.