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Black Olive Tapenade With Garlic Toasts


Course : Appetizers
Serves: 6 - 8
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Ingredients:


4 ounces pitted black olives drained

4 ounces oil-cured greek olives pitted and drained

1/3 cup capers -- drained

2 cloves garlic -- mince

1/4 teaspoon dried thyme

1 tablespoon dijon mustard

2 tablespoons lemon juice

1 teaspoon freshly ground pepper

3 tablespoons fresh parsley -- minced

1 loaf baguette sliced on the diagonal -- rubbed lightly with garlic and toasted
 

Preparation / Directions:


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.

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