Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4 ounces can pitted black olives
drained
1 4 ounces can oil-cured greek olives
pitted and drained
1/3 cup capers -- drained
2 garlic cloves -- mince
1/4 teaspoon dried thyme
1 tablespoon dijon mustard
lemon juice
freshly ground pepper
3 tablespoons fresh parsley -- minced
1 baguette -- sliced on the
diagonal -- rubbed lightly
with garlic and toasted
Preparation:
In a blender or food processor, puree olives. Add capers, garlic, thyme and dijon mustard; puree. Transfer to mixing bowl. Add lemon juice and pepper to taste to pureed mixture. Stir in parsley. Serve surrounded by garlic toasts.
