Esther'S Tapenade On Baguette

1. 1

   Use whatever assortment olives you wish: recommended are a combo of kalamata, fire roasted and sundried.

2. 2

   Slice the baguette on the diagonal in thick slices and place on a cookie sheet.

3. 3

   Stick under your broiler to lightly toast the bread slices; remove from oven and set aside.

4. 4

   In a food processor, place all the (pitted) olives.

5. 5

   Process until olives are finely chopped.

6. 6

   Remove olives to a mixing bowl.

7. 7

   Now, add garlic to food processor and process until finely chopped.

8. 8

   Add garlic, along with capers, to olives; combine.

9. 9

   Stir in just enough olive oil to olive mixture so that it will spread nicely.

10. 10

    Spread on top of toasted baguette slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.