Midnight in Paris: Canape recipe

February 21, 2012 8:25:32 AM PST
Toasted French baguette topped with black olive tapenade; Recipe from MJ Catering & Events

Cheater Tip: purchase pre-made crostini & tapenade

  • 1/2 pound kalamata olives
  • 2 anchovy filets (optional)
  • 1 garlic clove, minced
  • 2 T. capers
  • 1 T. lemon juice
  • 2 T. extra virgin olive oil plus extra for crostini
  • 1 French baguette, sliced in ½" rounds
  • 4 oz. Gruyere or other similar cheese


Preheat oven to 450 degrees F.

Place olives, anchovy filets (if using), garlic, capers, lemon juice and olive oil in bowl of a food processor and blend for 1-2 minutes, until mixture resembles thick paste.

Brush crostini with olive oil and toast in preheated oven for 5 minutes. Once cooled, spread tapenade on crostini.

Slice cheese into crescent shape (to resemble a moon) and place on tapenade as garnish.

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