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

Ingredients

6 thin square slices dense sourdough bread
½ cup shredded cooked chicken
¾ cup pitted green olives
¼ cup blanched almonds
1 anchovy fillet, rinsed and patted dry
1 tbsp capers, drained and rinsed
½ tsp dried thyme
½ tsp dried rosemary
1 tsp Dijon mustard
2 tbsp lemon juice
2 tbsp extra virgin olive oil, divided
freshly ground black pepper
fresh rosemary, for serving

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  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.