Nicoise Olive Tapenade Crostini
|
1
baguette, sliced into ¼” rounds 1 c. Nicoise olives, pitted 1 T.
lemon juice 1 T.
capers, drained and coarsely chopped 1 clove
garlic 1 T. red
wine vinegar ¼ tsp.
sea salt Freshly
ground black pepper ¼ c.
extra virgin olive oil |
Brush
baguette slices with olive oil and toast in 375 degree oven for 10 mins. or until golden. Combine
remainder of ingredients in a food processor or blender and blend to a thick
paste. Spread on the toasted baguette
slices and serve. |
