Crostini X Two
Appetizers are without a doubt my favorite food group. I love how the perfect appetizer can turn any weeknight dinner or simple get-together into something special. Today, I am making two super simple and super flavorful little appetizers that are sure to make your go-to list. Both of these recipes can be thrown together in minutes and you are very likely to already have most of these ingredients in your pantry. The first one is my Kalamata tapenade- I have been making this one for years and every time I make it I convert at least one self proclaimed olive hater into a fan! The second one is a roasted red pepper and artichoke dip that I recently created out of the panic that comes with a last minute dinner party.
For the Kalamata tapenade, you of course need Kalamata olives (make sure to buy the whole pitted ones), parmesan cheese, garlic, fresh flat leaf parsley, crushed red pepper, 1 lemon, extra virgin olive oil and a baguette. Because the ingredients are so simple, it is really important to buy the high quality versions- especially when it comes to the olives, parmesan and olive oil.
Start by chopping up one clove of garlic
Finely grate some parmesan cheese. Even though it does require an extra step, freshly grating your own cheese is always the way to go- the flavor is so much better than pre-shredded or pre-grated.
Add the chopped garlic, parmesan cheese, crushed red pepper and chopped flat leaf parsley to a food processor or blender
Next, add in the olives
Top with some olive oil and pulse until everything is incorporated. Be careful not to over mix- it is better with a little texture.
Finish with a squeeze of fresh lemon and give it a final whirl.
For the roasted red pepper and artichoke dip, you will need 1 jar of roasted red peppers, a can of quartered artichoke hearts (in water), some fresh basil, garlic, parmesan cheese, feta, crushed red pepper and olive oil
Start this one off by adding the garlic, feta, parmesan, crushed red pepper and fresh basil to a food processor or blender
Next add in the roasted red peppers, artichokes and olive oil
Pulse until everything is incorporated and finish with a dash of red wine vinegar
Slice up a baguette and toast in a 425 degree oven for 10-12 minutes until the bread is golden brown
Top the tapenade with some fresh parsley and the red pepper dip with some feta, serve with a toasted baguette and enjoy!
This one has even been approved by our favorite tiny taste tester!
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