Ingredients

• 1/4 cup golden raisins
• 1/4 to 1/2 teaspoon fennel or anise seeds
• 1/2 to 1 clove garlic
• 1 cup pitted green olives, such as picholine
• 1 tablespoon fresh lemon juice or orange juice
• 3 to 4 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 Ficelle (thin baguette), thinly sliced and toasted

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Instructions

1. Put the raisins, fennel seeds, and 2 tablespoons water in a small saucepan and bring to a simmer. Remove from the heat, cover and let steep for 5 minutes.
2. Pulse the garlic, olives, lemon juice, and olive oil until coarsely chopped. Add the raisin mixture and pulse 4 or 5 times. Spoon onto the crostini and season with a few cracks of freshly ground pepper.
3. Spoon tapenade onto toasts, arrange on a platter. Serve.