Olive and Sun-Dried Tomato
Italian Recipe



Directions   Print recipe     Email to a friend
Serves 1 cup tapenade
1 loaf baguette, sliced ¼-inch thick
3 cloves garlic, peeled
1 1/2 cups canned pitted black olives, drained*
2 generous tablespoons oil-packed sun-dried tomatoes
1 tablespoon oil from the sun-dried tomato jar
2 tablespoons chopped Italian parsley
*This equals 1 6-ounce can of olives.

1. Grill the bread or place it under the broiler until toasted. Turn and toast the other side.

2. Rub the bread with the garlic cloves on both sides and set aside.

3. Place the olives and sun-dried tomatoes into the food processor and pulse until roughly chopped.

4. Pour the mixture into a medium container and add the sun-dried tomato oil. Mix well.

5. Place about one tablespoon of the tapenade on each slice of bread.

6. Sprinkle the parsley over the tops and serve immediately

Preparation Time: 
8–10 minutes