The ingredients for Olive Tapenade is something I always try to have on hand. I love having such an easy treat to make if last minute guests drop by. Keep a loaf of Three Bakers 7 Ancient Grains tucked in the freezer as well and you can have a simple and delicious appetizer to delight your guest with in no time.
The gluten free toast points are a versatile base for all kinds of hors d’oeuvres for your holiday parties. You can make the toast points in advance but don’t assemble the hors d’oeuvres until about 30 minutes before serving, or else the bread will get soggy.
Three Bakers Three Olive Tapenade
- 1 cup pitted kalamata olives
- 1 cup pitted large green olives with pimentos
- 1 cup pitted black olives
- 1/2 cup roasted red bell pepper, cut into 1′′ pieces 4 cloves of garlic
- 5 Tbsp olive oil
- 2 tablespoons small capers
- 2 tablespoons fresh Italian parsley, loosely chopped
- 1 tablespoon fresh basil, loosely chopped
- 1 tablespoon lemon juice
Put the three kinds of olives, red pepper, and garlic into a food processor
Pulse in 1 second intervals 10-15 times and scrape down the sides of the bowl.
Add the olive oil, capers, parsley, basil and lemon juice to olive mixture. Pulse another 10 times or so, stopping once or twice to scrape down the sides of the bowl. Tapenade pieces are NOT a puree, they should be 1/8′′ to 1/4 ” in size and you want to see all the colors of the different ingredients.
Make Ahead Tips: You can make the tapenade up to two days in advance. Refrigerate, covered; bring to room temperature before assembling.
Three Bakers Gluten Free Toast Points
- 6 slices gluten free Three Bakers 7 Ancient Grains Bread
- 1 1/2 tablespoons olive oil
- salt and freshly ground black pepper, to taste
Slice crusts of bread using a serrated bread knife. If desired, set aside crusts for another purpose, such as bread crumbs. Slice each bread square diagonally into two triangles.
Adjust an oven rack to 6 inches from the broiler and turn the broiler on to high. Set the bread on a baking sheet, brush one side with olive oil, and season with salt and pepper. Toast the bread until it’s golden brown and crisp on top, about 1 minute, keeping an eye on the toast so it doesn’t over cook.
Flip and cook the other side until golden, about 1 minute.
Make Ahead Tips: Toast points can be made up to a day ahead. After cooling, store toasts in an airtight container.