Crostini With Sun-Dried-Tomato Tapenade

Recipe Ingredients

1 cup	237ml	Pitted Kalamata olives
		= (or other brine-cured black olives)
3/4 cup	177ml	Drained oil-packed sun-dried tomatoes
2/3 cup	157ml	Olive oil
1/4 cup	59ml	Drained capers
3/4 teaspoon	3.8ml	Dried oregano
1		French-bread baguette - cut 1/2"-thk slices
		Additional olive oil

Recipe Instructions

Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)

Preheat oven to 350 degrees. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.

This recipe yields about 36 pieces.

Source:
Bon Appetit, September 2002

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