Sun-Dried Tomato & Olive Tapenade Crostini

Ingredients

• 1 loaf Baguette
• 1 cup Sun-dried tomatoes (oil-packed)
• 1/2 cup Kalamata olives
• 2 tablespoons Capers
• 2 cloves Garlic
• 1/4 cup Fresh basil leaves
• 3 tablespoons Olive oil
• 1 teaspoon Balsamic vinegar
• 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 rounds. Arrange these rounds in a single layer on a baking sheet. Brush the tops of the baguette slices lightly with 1 tablespoon of the 3 tablespoons Olive oil.
3. 3Bake the baguette slices for 8-10 minutes, or until they are golden brown and feel crispy to the touch.
4. 4While the baguette slices are toasting, place the 1 cup Sun-dried tomatoes, 1/2 cup Kalamata olives, 2 tablespoons Capers, 2 cloves Garlic, and 1/4 cup Fresh basil leaves into a food processor.
5. 5Pulse the ingredients in the food processor until they are finely chopped but not completely smooth. Add the remaining 2 tablespoons of Olive oil and 1 teaspoon Balsamic vinegar to the food processor.
6. 6Pulse again until everything is well combined. Add the 1/4 teaspoon Salt and 1/4 teaspoon Black pepper. Pulse one more time to incorporate the seasonings.
7. 7Spread the tapenade mixture evenly onto the toasted baguette slices. Serve immediately.

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