Burrata and Olive Tapenade Crostini
Serves 6

  • 1/2 pound kalamata olives (or other black olives), pitted and coarsely chopped
  • 3/4 teaspoon anchovy paste
  • 1 clove garlic, minced
  • 3 teaspoons capers, drained
  • 1 to 2 tablespoons quality olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1 baguette, sliced to 1/2-inch thickness
  • 2 red peppers, sliced to 1-inch thickness (optional variation for gluten- or carb-free diets)
  • 14 to 16 ounces fresh burrata or fresh mozzarella cheese, sliced to 1/4-inch thickness

To make the olive tapenade, first combine the olives, anchovy paste, garlic, and capers in a food processor fitted with a steel blade and pulse 3 to 4 times only.

Add the olive oil, mustard, lemon juice, thyme, and parsley and process until chunky.

Arrange the pieces of bread on a cookie sheet and brush one side of each piece with olive oil.

Approximately 15 minutes before serving, toast the bread until golden brown in the oven, about 8 minutes total making sure to flip them once halfway through.

On each of the slices of toast, spread the burrata (or place a slice of the fresh mozzarella) and top with your desired amount of tapenade. (Note: Reserve a portion of the tapenade to serve in a dish alongside the red pepper slices if choosing to follow the optional recipe variation.)