Whole Wheat Crostini with Dried Tomato Tapanade

Appetizers for a crowd are made with an easy tomato topping on toasted slices of bread started in a bread machine.

  • Makes: 56 servings
  • Prep: 45 mins
  • Stand: 40 mins
  • Rise: 30 mins to 35 mins
Rate me!

Whole Wheat Crostini with Dried Tomato Tapanade
cup water
1 1/2
teaspoons shortening
1 1/2
teaspoons brown sugar
teaspoon salt
teaspoon active dry yeast
teaspoons cornmeal
7 ounce jar dried tomatoes (oil pack), drained (3/4 cup)
8 ounce tub cream cheese
2 1/4 ounce can sliced ripe olives, drained
tablespoon dried basil
tablespoons water
cup water
  1. Add the 3/4 cup plus 2 tablespoons water, shortening, whole wheat and bread flours, brown sugar, salt, and yeast to the bread machine pan according to manufacturer's directions for a 1-pound loaf. Select dough cycle.
  2. When cycle is complete, remove dough from machine. Divide in half; cover and let rest 10 minutes. Grease a baking sheet; sprinkle with cornmeal.
  3. Roll each half of dough on a lightly floured surface into a 12x8-inch rectangle. Starting at a long side, roll up rectangles jelly-roll style; pinch edges and ends closed. Place loaves, seam side down, on prepared baking sheet. Cover and let rise in a warm place for 30 to 35 minutes or until nearly double.
  4. Using a sharp knife, make three or four slashes across the top of each loaf. Brush with water. Bake in a 375 degree F oven about 25 minutes or until lightly browned and bread sounds hollow when tapped. Cool on wire rack.
  5. For Dried Tomato Tapanade, place dried tomatoes, cream cheese, pine nuts, olives, basil, garlic, and the 1/3 cup water in a food processor bowl; process until almost smooth, scraping down sides of bowl as necessary. Transfer to covered container. Cover and chill up to 1 week. Let stand at room temperature for 30 minutes before serving.
  6. Cut each loaf of bread into 1/4-inch-thick slices. Place in a single layer on baking sheets. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until lightly browned. Spread each slice with about 1 teaspoon Dried Tomato Tapanade. Makes about 56 servings.
From the Test Kitchen

Up to 1 week ahead, prepare the tapanade. Before serving, let tapanade stand at room temperature for 1 hour. Prepare and cool bread; wrap in foil and place in airtight container or plastic freezer bag. Seal, label, and freeze up to 1 week. Thaw 1 hour at room temperature before slicing.

Nutrition Facts (Whole Wheat Crostini with Dried Tomato Tapanade)
    Per serving:
  • 39 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 2 mg chol.,
  • 38 mg sodium,
  • 5 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: