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.