Olive Tapenade

This is a recipe I make all the time and it makes a large batch.

1 C. Kalamata Olives, pitted
1/2 C. Mezzetta Green Spanish olives
1 C. Black olives
1 Clove garlic, chopped
1-1/2 T. Capers, drained
1 T. Freshly chopped parsley
1-1/2 T. Olive oil
1 T. Fresh lemon juice
Salt and freshly ground pepper to taste




Combine the ingredients and process in a food processor until finely chopped. Serve with garlic crostini or crackers.

Garlic Crostini

1 French baguette

Olive oil

Salt

1 whole garlic clove



Slice the baguette into 1/4 inch slices.  Lightly brush or mist both sides with olive oil. Lightly salt.

Broil for 1-2 minutes or until golden brown, keeping a close eye so the bread doesn't burn. Turn over to brown the other side. 

Once out of the oven, rub the garlic clove on the toasted bread. 

 You can make the crostini ahead of time. Allow the toast slices to cool completely before placing in a plastic container.