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Toast Points with Black Olive Tapenade & Red Pepper Curls

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Yields 16 canapes.

  • by from Fine Cooking
    Issue 61

  • 1/2 lemon
  • 1 cup pitted kalamata olives (about 5 oz.)
  • 1 tsp. finely chopped fresh rosemary
  • 1 small clove garlic, minced, sprinkled with 1/4 tsp. kosher salt, and mashed to a paste
  • 1 to 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 recipe Toast Points
  • 1/2 roasted red pepper (from a jar), thinly sliced

Finely zest the lemon half. Put the zest, olives, rosemary, and garlic in a food processor. Add the olive oil through the feed tube, pulsing the machine until you get a thick, uniform paste. Transfer to a bowl and stir in a squeeze of lemon juice (about 1 tsp.). Season with salt, pepper, and more lemon juice to taste.

To assemble, spread the tapenade on the toasts, slice each toast into four even triangles, top each with a slice of red pepper, and serve.

Make Ahead Tips

You can make the tapenade up to two days in advance. Refrigerate, covered; bring to room temperature before assembling.

Photo: Scott Phillips

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