Olive Tapenade Crostini

Ingredients

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

Instructions

1. 1Preheat your oven to 375°F (190°C). Slice the 1 loaf of baguette into ½-inch thick rounds.
2. 2Arrange the ½-inch thick baguette rounds in a single layer on a baking sheet. Bake for 8 to 10 minutes, or until the baguette slices are lightly golden and crisp to the touch.
3. 3While the baguette is toasting, combine the 1 cup Kalamata Olives, ½ cup Green Olives, 2 tablespoons Capers, and 2 cloves Garlic in a food processor. Pulse the food processor until these ingredients are finely chopped but not completely smooth.
4. 4Add the 3 tablespoons Olive Oil and 1 tablespoon Lemon Juice to the food processor. Pulse again until everything is well combined into a tapenade.
5. 5Finely chop the 2 tablespoons Fresh Parsley. Stir the chopped parsley into the olive tapenade mixture.
6. 6Spread the olive tapenade evenly over the toasted baguette slices.
7. 7Serve the Olive Tapenade Crostini immediately or at room temperature.

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