Name: Tapenade Tartine
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4
Ingredients: 1 cup pitted Kalamata olives, drained; 2 tablespoons capers, rinsed and drained; 2 anchovy fillets (optional); 1 clove garlic, minced; 2 tablespoons fresh lemon juice; 3 tablespoons extra virgin olive oil; 1 tablespoon fresh thyme leaves; 1 teaspoon freshly ground black pepper; 4 thick slices of crusty French baguette or sourdough bread; 1/4 cup crumbled feta cheese; 2 tablespoons chopped fresh parsley for garnish; 4 thin slices of cucumber for garnish

Instructions

Prepare the tapenade

In a food processor, combine olives, capers, anchovy fillets (if using), garlic, lemon juice, and olive oil. Pulse until the mixture reaches a coarse paste consistency, leaving some texture.
Add herbs and seasonings

Add thyme leaves and black pepper to the olive mixture. Pulse a few more times to incorporate. Taste and adjust seasonings if needed.
Toast the bread

Slice the bread into 1/2-inch thick pieces. Toast in a toaster or under a broiler until golden brown and crisp on the outside but still slightly soft in the center, about 2-3 minutes.
Assemble the tartines

Spread a generous layer of tapenade (about 2 tablespoons) on each slice of toasted bread. Top each tartine with a sprinkle of crumbled feta cheese.
Garnish and serve

Garnish each tartine with chopped fresh parsley and a thin slice of cucumber. Serve immediately as an appetizer or light lunch alongside a green salad.

Tapenade Tartine

Ingredients

Instructions

Nutritional Information