Herbs de Humboldt® Tapenade Crostini

¼ cupGreen olives, pitted
¼ cupPitted and chopped kalamata olives
2 tablespoonsCapers, chopped
1 cloveFresh garlic, peeled and crushed
2 teaspoonsBalsamic vinegar
½ cupParsley, roughly chopped
¼ cupExtra virgin olive oil
4 ounces (about 1 cup, packed)Herbs de Humboldt®
1Fresh baguette, sliced
3 - 4Plum tomatoes, sliced
To tasteSalt and freshly ground pepper


For the crostini, brush both sides of sliced baguettes with extra virgin olive oil and bake at 350ºF until crisp and golden. Allow to cool.

For the tapenade, place first 5 ingredients and ¼ cup parsley in a food processor and pulse until finely minced and well combined. Add extra virgin olive oil and pulse 3-4 times, set aside.

Top crostini with ½ Tbsp of Herbs de Humboldt, then ½ tablespoon of tapenade, 1 slice of tomato and a sprinkle of parsley.

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