Fig tapenade & crème fraîche crostini

Fig tapenade & crème fraîche crostini

From
Posh Toast
Makes
12 crostini
Prep
20 mins

Kalamata olives have a smooth texture and a pleasant saltiness from brining. Combining them with sweet figs in a tapenade gives a lovely twist to this Provençal classic.

Ingredients

Quantity Ingredient
75g dried figs, roughly chopped
125g black kalamata olives, pitted
handful flat-leaf parsley, leaves picked
3 thyme sprigs, leaves picked, plus extra to serve
3 tablespoons capers, drained and rinsed
1/2 garlic clove, finely chopped
3 tablespoons good-quality extra virgin olive oil
squeeze lemon juice
12 thin slices rustic baguette
4 tablespoons creme fraiche
salt
freshly ground black pepper

Method

  1. Put the dried figs into a bowl and cover with boiling water. Set aside to soak for 10 minutes, then drain and pat dry. Pop the figs, olives, parsley, thyme, capers, garlic, oil and lemon juice into the bowl of a food processor and whizz briefly to a paste. Season with salt and pepper.
  2. Toast the slices of bread. Spread with the tapenade and dollop on a spoonful of crème fraîche. Top with a few extra thyme leaves to garnish.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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