Black olive tapenade with baguette crustini
Feel elegant this morning with this classy French breakfast.
SERVES
2
TO
3
Ingredients
- 1 cup, Pitted Black Olives (Pit yourself for better flavour payout)
- 4 Anchovies
- 1 tablespoon capers
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 1 baguette, cut into 6 millimeter rounds
- Olive oil for brushing
Directions
- Preheat oven to 375 degrees.
- Brush both side of baguette slices with olive oil.
- Place on a baking tray, and bake for eight to ten minutes until golden brown. Allow to cool, and set aside.
- In a food processor, add olives, anchovies, capers, and garlic. Pulse to combine.
- When the mixture is still somewhat chunky, add olive oil, and pulse until slightly grainy in texture.
- Serve with toasted baguette.
