Ingredients

CROSTINI

2 tablespoons olive oil

1/2 teaspoon minced garlic

6 slices Sun-Maid Cinnamon Swirl Raisin Bread

TAPENADE

2 medium leeks (about 1-1/4 pounds)

2 teaspoons olive oil

1/2 teaspoon minced garlic

1/2 cup pitted and chopped Kalamata olives

1 tablespoon chopped fresh basil

salt and pepper

Directions 

Heat oven to 375° F. 

Combine 2 tablespoons olive oil and 1/2 teaspoon garlic in a microwave-safe dish.  

Microwave on high for 20 seconds to infuse garlic flavor. 

Place raisin bread on baking sheet. Lightly brush top side of bread slices with garlic olive oil. 

Bake 6 minutes; turn and bake additional 6 minutes or until toasted. 

Remove from baking sheet and cool on wire rack. 

Cut diagonally into quarters. 
 

To Make Tapenade 

Trim ends and remove tough outer layers from leeks. 

Cut lengthwise into quarters; rinse well. 

Slice crosswise into 1/8-inch thick pieces, using the white and light green part to measure 2 cups. 

Heat 2 teaspoons olive oil in skillet over medium heat. 

Saute leeks and garlic until softened, about 7 minutes. 

Remove from heat and stir in olives and basil. 

Season with salt and pepper to taste. 

Serve warm or room temperature. 

Spoon 1 rounded teaspoonful onto each crostini and arrange on a platter, or serve tapenade with a basket of raisin crostini for guests to serve themselves. 

Makes about 1-1/4 cups tapenade.