Recipe

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• crostini with sun-dried-tomato tapenade
• 1 cup pitted kalamata olives
• 3/4 cup drained oil-packed sun-dried tomatoes
• 2/3 cup extra virgin olive oil
• 1/4 cup drained capers
• 3/4 tsp dried oregano
• 1 french-bread baguette , cut into 1/2-inch-thick slices
• additional extra virgin olive oil

• 1 Directions:
• 2 Using on/off turns, finely chop olives and tomatoes in processor.
• 3 Add 2/3 cup olive oil, capers, and oregano; blend to coarse puree.
• 4 Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
• 5 Preheat oven to 350°F.
• 6 Place bread slices on baking sheet.
• 7 Brush lightly with additional olive oil.
• 8 Bake until golden, about 10 minutes.
• 9 Spread tomato tapenade on toasts and serve. Makes about 36.
• 10 That's it!
• 11 /forums/1