Moroccan Preserved Lemon & Olive Tapenade Crostini

Ingredients

• 1 cup Pitted green olives
• 1/4 cup Preserved lemon rind, finely chopped
• 1 clove Garlic, minced
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley, chopped
• 1/4 teaspoon Black pepper
• 1 loaf Gluten-free baguette

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 of gluten-free baguette into 1.27 cm thick pieces.
3. 3Arrange the baguette slices in a single layer on a baking sheet. Toast them in the preheated oven for 8 to 10 minutes, or until they are golden brown and crisp.
4. 4While the baguette slices are toasting, combine the 1 cup of pitted green olives, 1/4 cup of preserved lemon rind, 1 clove of minced garlic, 2 tablespoons of olive oil, 2 tablespoons of fresh parsley, and 1/4 teaspoon of black pepper in a food processor.
5. 5Pulse the ingredients in the food processor until they are finely chopped but still have some texture, meaning they are not completely smooth.
6. 6Once the baguette slices are toasted, remove them from the oven.
7. 7Spoon the tapenade mixture onto the toasted baguette slices.
8. 8Serve the Moroccan Preserved Lemon & Olive Tapenade Crostini immediately.

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