BLACK & GREEN OLIVE TAPENADE

BLACK & GREEN OLIVE TAPENADE image

Yield 1 cup, 4 servings

Number Of Ingredients 13

1cup Niçoise olives, pitted
1cup small green French olives (Picholine), pitted
1/4 cup Oven-Dried Tomatoes (see separate recipe), drained
1 garlic clove
1 tablespoon capers
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/2 tablespoon chopped fresh thyme leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Crostini
1 loaf crusty French bread, cut into slices on a bias

Steps:

1. In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed for up to 1 month. 2. Preheat oven to 400 degrees F. 3. Place bread slices on a cookie sheet and bake for 5 minutes, or until lightly toasted. 4. Spread crostini toast with a thin layer of goat cheese, then add tapenade. Serve immediately. Note: Makes 1 heaping cup