RECIPES

Tapenade Toast Points

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.

Prep Time

5M

Cook Time

2M

Serves

24

Ingredients

  • 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

    • Instructions

    1. 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. 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. 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.
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