Esther's Tapenade on Baguette
- Ready In:
- 12mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 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
directions
- Use whatever assortment olives you wish: recommended are a combo of kalamata, fire roasted and sundried.
- Slice the baguette on the diagonal in thick slices and place on a cookie sheet.
- Stick under your broiler to lightly toast the bread slices; remove from oven and set aside.
- In a food processor, place all the (pitted) olives.
- Process until olives are finely chopped.
- Remove olives to a mixing bowl.
- Now, add garlic to food processor and process until finely chopped.
- Add garlic, along with capers, to olives; combine.
- Stir in just enough olive oil to olive mixture so that it will spread nicely.
- Spread on top of toasted baguette slices and serve.
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RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!