RECIPE Crostini with Sun-Dried Tomato Tapenade

[Guest guest]

Crostini with Sun-Dried Tomato Tapenade

Makes about 36.

1 cup pitted Kalamata olives

¾ cup drained sun-dried tomatoes

2/3 cup olive oil

¼ cup drained capers

¾ teaspoon dried oregano

1 French bread baguette cut into slices

Finely chop olives and tomatoes in food processor using pulse. Add oil, capers

and oregano; blend to coarse puree. Transfer to bowl. (Can be made 3 days

before. Cover & refrigerate.) Serve room temperature.

Preheat oven to 180°C (350°F). Place bread slices on baking sheet. Brush

lightly with additional olive oil. Bake until golden, about 10 minutes. Spread

tapenade on toasts and serve.