Esther's Tapenade On Baguette

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 8
• 2 cups pitted olives (your choice, see directions)
• 3 cloves garlic, peeled
• 2 tablespoons capers (drained)
• 1/4 cup extra virgin olive oil (approximate)
• 1 baguette

Recipe

• 1 use whatever assortment olives you wish: recommended are a combo of kalamata, fire roasted and sundried.
• 2 slice the baguette on the diagonal in thick slices and place on a cookie sheet.
• 3 stick under your broiler to lightly toast the bread slices; remove from oven and set aside.
• 4 in a food processor, place all the (pitted) olives.
• 5 process until olives are finely chopped.
• 6 remove olives to a mixing bowl.
• 7 now, add garlic to food processor and process until finely chopped.
• 8 add garlic, along with capers, to olives; combine.
• 9 stir in just enough olive oil to olive mixture so that it will spread nicely.
• 10 spread on top of toasted baguette slices and serve.