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ALL RECIPES

Warm Crostini with Sun-Dried Tomato Tapenade and Shaved Parmesan Cheese

  • Pair with Syrah
Primary Ingredients

1 cup pitted Kalamata olives

¾ cup drained oil-packed sun-dried tomatoes

2/3 cup extra virgin olive oil

1 small minced shallot

¼ cup drained capers

¾ teaspoon dried oregano

1 ounce shaved parmesan cheese

1 French bread baguette, sweet, not sourdough, cut into ½-inch-thick slices

Additional olive oil

Primary Technique
  1. Pulse the olives and sun-dried tomatoes in a food processor 3 to 4 times.
  2. Add 2/3 cup extra virgin olive oil, capers, minced shallot, and dried oregano; pulse another 3 or 4 times until a rough purée is achieved. (Tapenade can
    be made 4 days ahead of time.
  3. Cover and refrigerate; bring to room temperature before using.)
  4. Using a vegetable peeler, shave thin strips of cheese from a block of parmesan.
  5. Preheat oven to 350°F. Place bread slices on a baking sheet, brush lightly with additional olive oil, and bake until golden, about 10 minutes.
  6. Spread tomato tapenade on toasts and a couple of parmesan shavings.
  7. Serve warm or at room temperature.
Tomato Crostini
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
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