Green and Gold Tapenade Crostini

• 1/4 cup golden raisins
• 1/4 to 1/2 teaspoon fennel or anise seeds
• 1/2 to 1 clove garlic
• 1 cup pitted green olives, such as picholine
• 1 tablespoon fresh lemon juice or orange juice
• 3 to 4 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 Ficelle (thin baguette), thinly sliced and toasted

1. 1.
2. Put the raisins, fennel seeds, and 2 tablespoons water in a small saucepan and bring to a simmer.
3. Remove from the heat, cover and let steep for 5 minutes.
4. 2.
5. Pulse the garlic, olives, lemon juice, and olive oil until coarsely chopped.
6. Add the raisin mixture and pulse 4 or 5 times.
7. Spoon onto the crostini and season with a few cracks of freshly ground pepper.
8. 3.
9. Spoon tapenade onto toasts, arrange on a platter.
10. Serve.
11. Calories: 261
12. Total Fat: 17 grams
13. Saturated Fat: 1.5 grams
14. Total Carbohydrate: 25 grams
15. Protein: 3 grams
16. Sodium: 873 milligrams
17. Cholesterol: 0 milligrams
18. Fiber: 1.5 grams

golden raisins, fennel, clove garlic, green olives, lemon juice, extravirgin olive oil, kosher salt, ficelle

Taken from www.foodnetwork.com/recipes/food-network-kitchens/green-and-gold-tapenade-crostini-recipe.html (may not work)