📖 Instructions

1. Gather your ingredients: Ensure you have all the necessary ingredients prepped and measured before you begin. This will streamline the process and prevent any mid-recipe scrambling.
2. Prepare the olives: Drain the olives thoroughly and pit them if necessary. You want to remove any excess moisture to prevent a watery tapenade. A quick pat with a paper towel works wonders.
3. Combine ingredients: In a food processor, combine the olives, capers, garlic, anchovy fillets (if using), lemon juice, and olive oil. Pulse a few times to roughly chop the ingredients. If you don't have a food processor, just finely mince all ingredients and mix in a bowl. It will just be a bit chunkier!
4. Process to desired consistency: Continue to process the mixture until it reaches your desired consistency. For a smoother tapenade, process for longer. For a chunkier texture, pulse a few times only. Remember, you're the boss!
5. Taste and adjust seasoning: Sample the tapenade and add salt and pepper to taste. Be mindful of the saltiness of the olives and capers, and adjust accordingly. A little extra lemon juice can brighten the flavors if needed.
6. Prepare the crostini: Slice a baguette into 1/2-inch thick slices. Brush each slice with olive oil and sprinkle with a pinch of salt. I like using a serrated knife for clean cuts.
7. Toast the crostini: Arrange the baguette slices on a baking sheet and toast in a preheated oven at 375°F (190°C) for 8-10 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning!
8. Assemble the platter: Arrange the toasted crostini on a platter alongside the olive tapenade. Add a selection of fresh vegetables, such as cherry tomatoes, cucumber slices, and bell pepper strips, for a complete and colorful lunch.
9. Serve and enjoy: Serve the Olive Tapenade & Crostini Lunch Platter immediately and let your guests assemble their own bites. This is also a fantastic appetizer for parties!