Salami and Olive Tapenade Crostini

Ingredients

Fresh basil leaves

1/2 cup, for garnish

Salami

8 ounces, thinly sliced

Extra virgin olive oil

1/4 cup, plus more for drizzling

Capers

2 tablespoons, drained

Anchovy fillets

4 fillets, drained

Garlic

2 cloves, minced

Green olives

1 cup, pitted

Black olives

1 cup, pitted

French baguette

1, sliced into 1/2-inch thick slices

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the baguette into 1/2-inch thick slices and arrange them in a single layer on a baking sheet.
3. Brush the baguette slices lightly with extra virgin olive oil on both sides.
4. Bake the baguette slices for 8-10 minutes, or until they are crispy and lightly golden, flipping halfway through.
5. While the bread is baking, prepare the olive tapenade. In a food processor, combine the black olives, green olives, garlic, anchovy fillets, capers, and 1/4 cup of olive oil. Pulse until the mixture forms a coarse paste, scraping down the sides as necessary.
6. Once the baguette slices are ready, remove them from the oven and allow them to cool slightly.
7. Spread a generous spoonful of the olive tapenade onto each toasted baguette slice.
8. Top each crostini with a slice of salami and garnish with a fresh basil leaf.
9. Drizzle with additional olive oil if desired before serving.
10. Serve the crostini immediately and enjoy the vibrant flavors!