Olive Tapenade With Caramelized Onions and Mozzarella Cheese

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Olive Tapenade With Caramelized Onions and Mozzarella Cheese By Tribe Magazine

Olive Tapenade and Onion Crostini

Olive Tapenade Crostinis on the Bottles & Wood serving board

Everyone is a fan of bite sized anything. You don’t even need a plate for them…a.k.a. no evidence that you ate five of them in two minutes. It’s quite possible to eat one so fast, your own mind didn’t even know what happened…a.k.a. guilt free conscious. Classic trickery. Here is a delicious rendition of an olive tapenade crostini with caramelized onions and melted cheese.

Try it out!

Tapenade

  • ½ c. Black Olives
  • ½ c. Kalamata Olives
  • ¼ c. Parmesan Cheese
  • 2 Cloves Garlic
  • ¼ c. Balsamic
  • ¼ c. Olive oil
  • ½ Lemon Squeezed
  • 1 T. Capers
  • 6 Basil Leaves
  • 1 T. Chopped Thyme
  • Pepper as needed

Caramelized onion:

  • 1 sweet onion, sliced
  • 1 T. sugar
  • 1 T. butter

Crostini

  • Mozzarella cheese
  • Baguette, cut into ½ in. slices

Directions:

Preheat oven to 375. Add all ingredients into a food processor and pulse until ingredients are finely chopped. Slowly add oil in between pulses until mixture becomes a course paste. Scrape down sides throughout. Add butter to pan on medium-low. Once melted, add onions and sprinkle with sugar. Let cook until golden brown and set aside.

Cut baguette into ½ in. slices, place evenly apart on a baking sheet. Drizzle with oil and bake until just barely crispy. Add tapenade, caramelized onions, and a slice of mozzarella cheese to each baguette. Bake until cheese has melted. Serve Immediately.

 
 
By Jaimie, Tribe Magazine

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