Tapenade Toast Points

Prep Time: 5 min
Cook Time: 2 min
Serves: 24

Entertaining can be fun and stress free when you’re set with a go to list of easy appetizer ideas. These retro toast points are topped with savoury almond and olive tapenade and shredded chicken. The tapenade and chicken can be prepared a day in advance leaving you just the assembly at the last minute.


6 thin square slices dense sourdough bread
1/2 cup (125 mL) shredded cooked chicken
3/4 cup (175 mL) pitted green olives
1/4 cup (60 mL) blanched almonds
1 anchovy fillet, rinsed and patted dry
1 tbsp (15 mL) capers, drained and rinsed
1/2 tsp (2.5 mL) dried thyme
1/2 tsp (2.5 mL) dried rosemary
1 tsp (5 mL) Dijon mustard
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) extra virgin olive oil, divided
freshly ground black pepper
fresh rosemary, for serving


1 Assemble the tapenade. In the bowl of a food processor combine the olives, almonds, anchovy, capers, thyme, rosemary, mustard, lemon juice and 1 tablespoon (15 mL) olive oil. Pulse until combined. Add lots of freshly ground black pepper.
2 Cut the crusts off the slices of bread. Cut each piece into 4 triangles (toast points). Preheat the broiler to high. Arrange the toast points on a rimmed baking sheet or broiler pan. Brush with 1 tablespoon (15 mL) of extra virgin olive oil. Broil for 1-2 minutes and flip for another 1-2 minutes until toast points are golden on both sides.
3 Spoon 1 tablespoon (15 mL) tapenade onto each toast point. Top with shredded chicken and a small sprig of fresh rosemary. Remaining tapenade will keep for up to 4 days in an air tight container in the refrigerator.