Categories: Appetizers
Ingredients
- One 12-ounce jar large roasted red peppers, drained
- One 9 1/2-ounce jar pitted kalamata olives, drained
- One 5 3/4-ounce jar pitted green olives, drained
- One can of pitted black olives
- 2 cloves garlic, or more to taste
- Red pepper flakes, to taste
- Kosher salt and freshly ground black pepper
- 1/4 to 1/2 cup extra-virgin olive oil
- 1 package prepared crostini (about 24) or 24 baguette slices
- One 6 1/2-ounce jar pesto
- Chopped fresh parsley, for garnish
Directions
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Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.
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Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.