Olive Tapenade

Enough for about 30 pieces of bruschetta

This spread while readily available in the super market tastes so much better when made at home. It is fast, easy, so very tasty, and always a hit with young and old. Top each finished slice with a caper or half of a cherry tomato, to make a bite that appeals to the eye as well. Kathrin often serves these, alternating with her Gorgonzola spread. Interested to see that recipe? Look it up!

1 6-oz can pitted black olives
2 fillets of anchovies
1 dried chili pepper
1 tablespoon lemon juice
4 cloves garlic
1 tablespoon each of fresh rosemary and thyme (or 1/2 tablespoon of dried)
6 sage leaves
1 tablespoon capers
½ cup olive oil
Salt and pepper
1 baguette

Wash and dry anchovies and finely chop them.
Remove seeds from chili pepper.
Puree olives, anchovies, chili peppers, garlic, herbs and capers using a hand-held mixer.
Slowly add olive oil to until the mixture resembles a soft paste.
Adjust taste with lemon juice, salt and pepper.
Cut baguette in thin slices and briefly toast them in the oven.
Add as much tapenade as you like.  Kathrin’s kids like it piled on!

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