Recipe for Crostini with Sun-Dried-Tomato Tapenade

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Yield:

Ingredients:

Amount	Ingredient
1 cup	pitted Kalamata olives
	(or other brine-cured black olives)
3/4 cup	drained oil-packed sun-dried tomatoes
2/3 cup	olive oil
1/4 cup	drained capers
3/4 tsp	dried oregano
1 x	French-bread baguette cut 1/2"-thk slices

Instructions:

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.

Yield: 36 pieces

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