Tapenade

Ingredients

• 1/2 pound good black olives, such as kalamata, pitted and diced
• 3 tablespoons capers, drained
• 8 anchovy fillets
• 1 garlic clove, minced
• 1/2 cup good olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon minced fresh thyme leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 baguette, sliced and toasted

Directions

Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.

Serve on toasts.