Olive Tapenade w/Crostini

Tapenade
Ingredients
2 C kalamata olives, pitted
2 garlic cloves
2 Tbsp capers
1/2 C sun-dried or oven-dried tomatoes, drained
1/2 C EVOO
1 Tbsp fresh parsley
1 Tbsp fresh basil
1 Tbsp fresh time
2 anchovy fillets (*I omit these when I make this)


Preparation

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.

To prepare ahead:
Tapenade will keep up to 1 week, refrigerated, in a covered container.

Crostini

Ingredients

Fresh baguette, thin sliced (1/2" thick)

1/4 C EVOO

2 garlic cloves, peeled & smashed

Preparation

Preheat oven to 350. Put garlic in EVOO and let sit for ~1 hour or more. Place bread slices on wax-paper covered cookie sheet. Brush both sides of bread with garlic-enfused EVOO. Bake for 5-10 mins, turn each slice over. Bake for another 5-10 mins. Both sides of the bread should be lightly toasted. Watch to make sure crostini doesn't burn!