Dairy-Free Olive Tapenade Crostini

Ingredients

• 1 loaf Baguette
• 1 cup Kalamata Olives
• 1/2 cup Green Olives
• 2 cloves Garlic
• 2 tablespoons Capers
• 3 tablespoons Olive Oil
• 1 tablespoon Lemon Juice
• 2 tablespoons Fresh Parsley
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Slice the 1 loaf Baguette into 1.27 cm thick pieces. Place the baguette slices on a baking sheet and brush them lightly with 1 tablespoon of the 3 tablespoons Olive Oil. Toast in the preheated oven for 5-7 minutes, or until the slices are lightly golden brown and crisp.
3. 3While the baguette slices are toasting, place the 1 cup Kalamata Olives, 1/2 cup Green Olives, 2 cloves Garlic, and 2 tablespoons Capers into a food processor. Pulse these ingredients together until they are finely chopped.
4. 4Add the remaining 2 tablespoons of Olive Oil, 1 tablespoon Lemon Juice, 2 tablespoons Fresh Parsley, 1/4 teaspoon Salt, and 1/4 teaspoon Black Pepper to the food processor. Pulse again until everything is well combined, but still has a slightly chunky texture.
5. 5Carefully spoon the olive tapenade mixture onto the toasted baguette slices.
6. 6Serve the Olive Tapenade Crostini immediately.

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