Total Time
20mins
Prep 0 mins
Cook 20 mins

Here's a combination you don't run across too often. From www.sunmaid.com.

Ingredients Nutrition

  • Crostini

  • 2 tablespoons olive oil
  • 12 teaspoon garlic, finely minced
  • 6 slices raisin bread
  • Tapenade

  • 2 medium leeks, trimmed, white and light green parts
  • 2 teaspoons olive oil
  • 12 teaspoon garlic, finely minced
  • 12 cup kalamata olive, pitted and chopped (or other similar type olive)
  • 2 tablespoons fresh basil, chopped (NOT dried)
  • salt, to taste
  • pepper, to taste

Directions

  1. Heat oven to 375 degrees.
  2. CROSTINI: In a microwave safe container combine 2 tablespoons of the olive oil and 1/2 teaspoon minced garlic. Microwave on HIGH for 20 seconds to infuse the garlic.
  3. Place the bread slices on a baking sheet and lightly brush top of the slices with the garlic oil infusion.
  4. Bake the bread slices 6 minutes on each side or until toasted. Remove from baking sheet and cool on wire rack. Once cooled, cut diagonally into quarters.
  5. TAPENADE: Cut the leeks lengthwise into quarters and rinse well. Slice leeks crosswise into 1/8 inch thick pieces.
  6. Heat 2 teaspoons of the olive oil in a skillet over medium-high heat. Saute the leeks and garlic until softened, about 5 minutes.
  7. Remove pan from heat and stir in the olives and basil. Season mixture with salt and pepper to taste.
  8. To serve, spoon approximately 1 rounded teaspoonful onto each crostini and arrange on a serving platter. The tapenade can also be placed in a bowl for guests to serve themselves-toasted raisin crostini on the side.
  9. Crostini can be served warm or at room temperature.

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