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Spinach Tapenade Crostini

An updated version on the famous Provencal appetizer. Fresh vegetables, such as peppers, cucumber slices, fennel pieces can also be served with this spread. This is also excellent as a condiment or as an accompaniment to grilled chicken or fish.

Preparation Time: 15 minutes
Cook Time: 8 minutes
Serving: 300 mL (1 ¼ cups)

Ingredients:

•   6 nuggets Europe’s Best® Chef’s Spinach, frozen
•   175 mL (3/4 cup) pitted black or green olives
•   2 cloves garlic, minced
•   2 anchovy fillets (optional), chopped
•   30 mL (2 tbsp) capers, drained
•   15 mL (1 tbsp) lemon juice
•   45 mL (3 tbsp)) olive oil
•   50 mL (1/4 cup) chopped red sweet pepper
•   30 mL (2 tbsp) chopped fresh basil
•   16 to 20 slices (2 cm/1/2-inch thick) baguette, toasted

Preparation:

1.  Cook Europe’s Best Chef’s Spinach according to package directions. Drain and squeeze out excess moisture.
2.  Place olives, garlic, anchovies and capers in a food processor. Process until finely chopped. Add spinach, lemon juice and olive oil and process until mixture is smooth. Remove from food processor and stir in basil and peppers.
3.  Serve tapenade with toasted bread.

Make Ahead:
Tapenade can be prepared, covered 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 flavoured olives and to pit, tap firmly with a small saucepan or meat pounder to open flesh, and then remove pit.

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