Crostini with olive and raisin tapenade

Ingredients:

• 0.5 cup golden raisins
• 0.5 - 3/4 tsp fennel seeds
• 2 cups pitted green olives, such as picolinettes
• 2 tablespoons freshly squeezed orange juice
• 1 clove of garlic
• 1/3 - 0.5 cup extra-virgin olive oil
• 1 baguette, thinly sliced ​​and toasted
• Red pepper flakes (optional)

Preparation:

1. Combine raisins, fennel seeds, and 1/4 cup water in a small saucepan and bring to a boil. Remove from heat, cover, and let steep for 5 minutes.
2. Place the olives, orange juice, garlic, and 1/3 cup olive oil in a food processor and pulse until the olives are coarsely chopped. Add the raisin mixture and pulse 4-5 times to distribute evenly. If the mixture seems dry, add the remaining olive oil. Season with salt and pepper to taste. Spoon the tapenade onto the toasted baguette slices and sprinkle with freshly ground black pepper or a pinch of red pepper flakes, if using.