Crostini with Tapenade & Canadian Bocconcini

Name: Crostini with Tapenade & Canadian Bocconcini
Ingredients: Tapenade; 1 cup (250 mL) pitted black olives minced; 6 anchovy fillets in oil; 1 tbsp (15 mL) capers; 1 garlic clove finely chopped; 1 tsp (5 mL) Dijon mustard; 1 tbsp (15 mL) lemon juice; 1 tbsp (15 mL) olive oil; Crostini; 1 tbsp (15 mL) olive oil; 1 small onion finely chopped; 2 tsp (10 mL) fresh thyme chopped; 1 baguette bread sliced; 5-6 pieces (250-300 g) Canadian Bocconcini sliced; Cherry tomatoes sliced; Black olives sliced; A few small basil leaves; Small red pearl oignons sliced into rounds; Salt and freshly ground pepper to taste

By Daniel Vézina

Prep: 15 min
Cooking: 5 min

Yields

Ingredients

Tapenade
1 cup (250 mL) pitted black olives minced
6 anchovy fillets in oil
1 tbsp (15 mL) capers
1 garlic clove finely chopped
1 tsp (5 mL) Dijon mustard
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) olive oil
Crostini
1 tbsp (15 mL) olive oil
1 small onion finely chopped
2 tsp (10 mL) fresh thyme chopped
1 baguette bread sliced
5-6 pieces (250-300 g) Canadian Bocconcini sliced
Cherry tomatoes sliced
Black olives sliced
A few small basil leaves
Small red pearl oignons sliced into rounds
Salt and freshly ground pepper to taste

READY FOR REWARDS?

Preparation

Tapenade:

In a food processor, blend all tapenade ingredients into a smooth paste. Set aside.

Crostini:

In olive oil, sauté onion for a few minutes. Add thym and set aside.

Toast bread slices a few seconds under broil. Spread tapenade on toast. Cover with onion preparation and a slice of Canadian Bocconcini. Garnish each piece with a slice of cherry tomato, black olive slices and red pearl onion slice. Season with salt and pepper and drizzle with a few drops of olive oil.

Warm under broil for a minute or two before serving. Decorate with small basil leaves. These crostini are also delicious warm or cold.

Daniel Vézina, Chef and restaurant owner