- Preheat oven to 400° F
- Slice baguette into 1/4” thick rounds. Place on baking sheet lined with parchment paper. Brush both sides of each slice with olive oil and sprinkle with salt and pepper.
- Bake rounds for 5 minutes, flip and bake an additional 5 minutes, or until crisp and beginning to brown.
- While rounds are cooling, place all remaining ingredients except tapenade into a food processor and blend until a smooth paste is created.
- Top each crostini with a spoonful of whipped feta and a spoonful of Sun Dried Tomato Olive Tapenade. Top with chopped fresh parsley if desired and serve.
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