Nettle tapenade crostini with anchovies

Time 30 minutes
Yields Makes 10 crostini
Nettle tapenade crostini with anchovies
(Mark Boster / Los Angeles Times)



In a small pan over low heat, cook the garlic in the olive oil until soft but not browned, 1 to 2 minutes. Season with salt and pepper and brush the slices of bread with the mixture.


Grill the bread (you can use a stove-top grill) over medium heat until golden brown and crunchy. Reserve.

Tapenade and assembly


In a large saute pan over medium heat, cook the onion and garlic in the olive oil until they begin to sweat, 1 to 2 minutes. Add the nettles and cook until wilted, about 3 minutes.


Add the chicken stock and braise until the greens are soft and the liquid is evaporated. Remove from the heat and cool.


On a cutting board, mince the nettle mixture and put it into a mixing bowl. Add the olives, sundried tomatoes and herbs.


Place about 2 tablespoons tapenade onto each crostino, then top with two anchovy fillets. Serve immediately.

From Water Grill executive chef David LeFevre. Stinging nettles are available at many local farmers markets. When handling the nettles, wear latex or exam gloves; rinse them in a sink full of cold water to remove any dirt. Carefully remove the leaves from the stalks.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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