Spinach Tapenade Crostini Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Use 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet.
• Toast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it.
• Divide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm.
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Steps:

• Heat oven to 325°F. In medium bowl, stir together spinach, cream cheese, Parmesan cheese, mayonnaise, garlic and pepper.
• Spoon 2 tablespoons cheese mixture on each bread slice. Sprinkle with pine nuts. Place on ungreased cookie sheet.
• Bake 10 minutes or until thoroughly heated and nuts are toasted. Serve warm.

Steps:

• Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.
• Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.

Steps:

• Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
• Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
• Mound the tapenade on each toast, sprinkle with parsley, and serve.

Steps:

• Preheat oven to 350 degrees F.
• Slice the baguette into 1/3-inch rounds. Lightly toast in the oven, about 10 minutes. Cool and rub with cut end of garlic clove.
• Brush with olive oil. Lightly toast again until oil sizzles. Spread cheese on crostini and heat in oven until cheese bubbles. Remove from oven. Spread with tapenade and sprinkle with a few thyme leaves.
• Serve immediately

Steps:

• Cook spinach according to package directions. Drain and squeeze out excess moisture.
• Place olives, garlic, anchovies, and capers in food processor. Process until finely chopped. Add spinach, lemon juice and olive oil and process until mixture is smooth. Remove from processor and stir in basil and peppers.
• Serve tapenade with toasted bread.
• MAKE AHEAD: Tapenade can be prepared, cover and refrigerated up to one day ahead, Bring to room temperature before serving.
• TIPS: Good quality pitted olives are available in many supermarkets and specialty food shops. If unavailable, select good flavored olives and pit. To pit, tap firmly with a small saucepan or meat pounder to open the flesh, and then remove the pit.

Steps:

• Place the rack in the upper third of the oven and turn on the broiler. Spread both sides of each slice of bread lightly with the herb oil. Arrange the slices on 2 baking sheets. Broil 1 sheet at a time for about 1 to 2 minutes until the slices are golden brown. Turn the slices over and toast the other side of the bread. Spread the tapenade onto the crostini and serve.
• Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the rosemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.

Steps:

• Preheat the oven to 425 degrees F. Toss the bacon with the brown sugar in a medium bowl until evenly coated. Arrange the bacon on a baking sheet and bake until light golden around the edges but still very soft, about 7 minutes. Transfer to a plate. Wipe the baking sheet clean, then spray with cooking spray.
• Stir together the spinach, cream cheese, Parmesan, mayonnaise, garlic and 1/4 teaspoon pepper in a medium bowl.
• Spoon 1 tablespoon of the spinach mixture onto each slice of bread and wrap it with a piece of bacon so that the ends are tucked under the bread (it should look a bit like a belt). Arrange the crostini on the prepared baking sheet and bake until the bacon is dark golden, about 15 minutes. These are best served warm.

Steps:

• In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.