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Red Beet Tapenade Crostini

From the book The Inspired Vegan by
Yield 32 pieces


I’m so happy my dear friend Laura Loesher suggested that I create a recipe for beet-based tapenade. In addition to eating this sweet-tangy spread with rustic bread, it can be enjoyed with crackers and vegetables. I even use it as a condiment, slathering it on sandwiches. Any leftovers can be covered and refrigerated for 2 to 3 days.


2 garlic cloves, minced
2 Tbsp. extra-virgin olive oil
1 cup roughly chopped Marinated Beets
¼ cup packed pitted Kalamata olives
1 Tbsp. drained capers
Tbsp. freshly squeezed lemon juice
1 tsp. minced fresh basil
~ Fine sea salt
~ Freshly ground white pepper
1 large baguette, sliced thinly


  1. Combine the garlic and olive oil in a small sauté pan. Saute over medium-low heat until the garlic smells fragrant, about a minute. Remove from the heat and set aside to cool.
  2. Preheat the oven to 400 degrees.
  3. In a food processor fitted with a metal blade, combine the beets, olives, capers, lemon juice, basil, and the cooled garlic oil. Pulse until smooth, scraping down the bowl to ensure all the beets are pureed. Season with salt and pepper to taste.
  4. Place the baguette slices on a large baking sheet and bake until lightly browned and toasted, 6 to 10 minutes.
  5. Spread the toasts with the tapenade and serve on a large platter.

This content is from the book The Inspired Vegan by Bryant Terry.

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