Olive Tapenade Crostini with Sun-Dried Tomatoes

Ingredients

• 1 small Baguette
• 1 cup, pitted Kalamata Olives
• 1/2 cup, oil-packed, drained Sun-Dried Tomatoes
• 2 cloves Garlic
• 2 tbsp, drained Capers
• 3 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 2 tbsp, chopped Fresh Parsley
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Slice the baguette into 1/2-inch thick rounds.
3. 3Arrange baguette slices on a baking sheet and bake for 8-10 minutes, or until lightly toasted.
4. 4In a food processor, combine olives, sun-dried tomatoes, garlic, capers, olive oil, lemon juice, parsley, salt, and pepper.
5. 5Process until a coarse paste forms.
6. 6Spread olive tapenade evenly over toasted baguette slices.
7. 7Serve immediately or at room temperature.

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