Tapenade

12/14/2009 13:30

 

8 ounces black olives, pitted

3 tablespoons capers

1 teaspoon anchovy paste

1 teaspoon garlic paste

1/2 cup olive oil

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1/2 teaspoon thyme

1 tablespoon fresh parsley

1 large baguette

olive oil spray

Combine all ingredients in food processor and process until chunky.  

Slice baguette in 1/2- inch slices, spray with olive oil spray and toast. 

Serve tapenade on baguette toast.