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Sourdough bread, sliced about ¼” thick
½ c. olive oil

1 ½ cup cured ripe olives, pitted
6 cured anchovies (optional)
1 clove fresh garlic, chopped
1/4 cup roughly chopped parsley, plus extra for garnish
2 T. capers, rinsed
Cracked pepper, to taste
¼ cup olive oil
Sea salt (optional)

You will also need:
Food processor
Medium Bowl
Baking sheet

Preheat oven to 425oF.

Place bread slices on baking sheet and brush both sides with olive oil. Toast in the oven for about 10 minutes until browned. 

Put the olives, anchovies, garlic, parsley, capers and cracked pepper into the bowl of a food processor. Process at medium speed for about 1 minute. Pour in ¼ cup olive oil. Taste for salt and add salt, if desired. Spoon into a bowl.

To serve, spread the tapenade onto the toasted bread. Garnish with additional parsley, if desired.

The tapenade can be refrigerated for a few days.

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