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Yield: 32 Pieces
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Ingredient
|
Amount
|
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Baguette, ¼-inch thin
slices, bias cut
|
1 ea.
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Extra virgin olive oil
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2 Tbsp.
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Garlic clove, peeled
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1 ea.
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Picholine olives, pitted, rinsed
well
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1 cup
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Capers, chopped, rinsed well
|
1 Tbsp.
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Oil cured anchovies fillets,
chopped
|
3 ea.
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Water
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2 Tbsp.
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Toasted slivered almonds
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1 Tbsp.
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Garlic, mashed to a paste
|
¼ tsp.
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Cumin seed, toasted and ground
|
¼ tsp.
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Spanish paprika
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¼ tsp.
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Fresh thyme, chopped
|
½ tsp.
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Serrano chile, finely chopped
|
½
tsp. |
| Fresh
ground pepper |
to
taste |
| Lemon
juice |
½
tsp. |
| Salt
and pepper |
3 Tbsp. |
| Slivered
almonds, toasted, chopped |
½
cup |
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| Red
pepper, roasted, peeled, cut in chiffonade |
1 ea. |
| Extra
virgin olive oil |
1 tsp. |
| Salt
and pepper |
to
taste |
| Fennel,
shaved |
2 cups |
| Italian
parsley, coarsely chopped |
¼
cup |
| Lemon
juice |
1 Tbsp. |
| Extra
virgin olive oil |
1 Tbsp. |
| Salt
and pepper |
to
taste |
| Toasted
slivered almonds |
2 Tbsp. |
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1. Preheat oven to 375°
F. Place baguette slices on a parchment lined
sheet pan in a single layer. Toast in the
oven for 5 - 6 minutes, flipping half way
through the cooking until golden brown on
both side. Brush lightly with extra virgin
olive oil, then lightly rub on one side with
a peeled garlic clove.
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| 2.
Place olives, capers, anchovies, water, and 1
tablespoon almonds in the food processor. Purée
until smooth, about 5 minutes, scraping down the
sides periodically. Add the garlic, cumin, paprika,
thyme, serrano chili, pepper and lemon juice.
With the motor running, slowly drizzle in the
3 tablespoons of olive oil, one at a time to emulsify.
Add the chopped almonds and pulse 1 - 2 times,
leaving the purée chunky. Set aside. |
| 3.
Combine the roasted pepper strips and olive oil.
Season with salt and pepper. Set aside. |
| 4.
Combine the shaved fennel and parsley. Mix well.
Add the lemon juice, extra virgin olive oil, salt
and pepper to taste. Set aside. |
| 5.
To Assemble: Evenly spread 1 tablespoon of tapenade
on a piece of toasted baguette. Top with ½
tablespoon of the fennel mixture. Place a 1 slice
of red pepper and toasted almonds on top. |
Back to Main Recipes Page
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