Olive Tapenade on Crostini
Created by Chef Emily Petersonthegourmandandthepeasant.com
Course: Appetizers & Soups
Season(s): Summer, Fall
Ingredients
- 1 cup mixed, pitted olives
- 1 tablespoon capers
- 2 cloves garlic
- 2 stems of thyme, leaves only
- 1/4 cup chopped fresh parsley
- 1 teaspoon red wine vinegar
- Juice from ½ a lemon
- a few cracks of fresh black pepper
- 1/2 cup good quality olive oil
- 1 crusty baguette, sliced thinly on the bias for serving
Instructions
Combine all the ingredients except the bread in the bowl of a food processor and pulse until you have a coarse puree. To serve, smear on bread slices.
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