Crostini with Tapenade & Canadian Bocconcini
By Daniel Vézina
- Prep: 15 min
- Cooking: 5 min
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
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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
