It’s crostini week here at Cheeky Kitchen. That’s not even a thing, but we’re pretending it is.
It’s also change-your-own-laptop-keyboard week, kill-three-mice-in-the-kitchen week, and call-your-best-friend-every-three-minutes week. Because some weeks are just worth hyphenating.
See what I mean?
So this here recipe was inspired by my favorite Spanish Tapas restaurant in Colorado Springs.
No, we don’t have more than one Spanish Tapas restaurant in Colorado Springs.
Yes, that makes the favorite restaurant win entirely moot.
Regardless, the tapas place is good. Yummy good. And it has this beautiful chopped olive tapenade that sits atop a grilled hunk of bread, and I thought, “we could totally make this at home!” But it seemed all proper and perfect to add mushrooms. And truffle oil. And fresh sage. And eighteen kisses. And stuff.
So we did. We made it at home. Well, you haven’t yet made it, but you’re going to. Because you need this in your life. And on your hips. Because it’s nice to your hips. An appetizer worth scrmunching on. And yes, scrmunching should happen daily in December.
Be good. Make food. Happy Holidays. Because-you’re-just-awesome-like-that.
Truffled Olive Tapenade
1 (6.5 ounce) can black olives
1 (7 ounce) can mushrooms
1 clove garlic
1/2 tablespoon toasted garlic (optional)
1 sage leaf or several small leaves of fresh rosemary
1 tablespoon truffle oil
1/2 teaspoon salt
1 baguette, sliced in half lengthwise, then into 4 inch pieces
1/4 cup melted butter
Place black olives, mushrooms, garlic, toasted garlic, truffle oil, and salt in a blender or food processor. Pulse until finely chopped.
Spread melted butter onto each slice of baguette. Place butter side of the toast onto a hot grill pan. Cook until golden brown.
Serve hot toasted baguettes with Truffled Olive Tapenade. Enjoy!