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From Real Simple Magazine. I serve this with sliced, toasted baguettes and along side the chickpea and balsamic vinegar tapenade and the walnuts and parmesan tapenade and allow everyone to make their own bruschetta.
- Process the peas in a food processor until roughly chopped. Stir in fresh mint, olive oil, salt and pepper.
- Can be made ahead of time and refrigerated, but allow to sit out on counter for 10 minutes to bring tapenade back to room temperature.