If you’ve been here in the last month or so, you know I struggled with what to serve for the main course of my birthday dinner. The appetizers, however, were never a struggle. Hubster’s favorite olive tapenade and a white bean puree seemed like the perfect “Oh I just whipped this up and had it sitting here waiting for guests to arrive” bites.
And this recipe really is that simple, especially if you opt for pre-chopped olives or have a mini food processor handy. I took both shortcuts the night before my dinner and just had to broil up some bread before the party.
This dish was a HUGE hit with one party goer exclaiming it was best thing she’s ever eaten. At which point I told her to take back whatever gift card she purchased for me because that compliment was all I needed. (Not really. It would be rude to turn down a birthday gift.)
½ can black olives
10 green olives
1 garlic clove
¼ tsp rosemary
¼ tsp red pepper flakes
Salt and pepper
3 Tbsp olive oil, divided
Preheat broiler. Chop olives and mince rosemary. Combine olives, garlic, rosemary, seasonings and 1 Tablespoon of olive oil in a medium bowl, stirring to combine. Slice baguette on the bias and lay them flat on a cookie sheet. Brush with half of the remaining olive oil. Broil bread and then flip. Brush with remaining oil and broil. Top each slice with a layer of tapenade.
Notes: This is a two person recipe. To make it for a crowd, maybe of 10 people for your birthday party, triple or quadruple it. Also, feel free to adjust the red pepper to taste.