Ingredients
1/8 cup capers, drained and rinsed
4 anchovy fillets
1/2 teaspoon fresh thyme
2 tablespoons brandy
1/8 cup extra virgin olive oil
2 cups black Nicoise olives, pitted
1 tablespoon orange juice
Twelve 1 1/2-inch slices Italian bread
1/4 cup extra virgin olive oil
2 cloves garlic, peeled
Directions
- Combine the capers, anchovies, thyme, brandy and olive oil in a food processor and process until just blended. Add the olives and the orange juice and pulse until well combined yet fairly coarse.
- Toast the bread on both sides under the broiler until lightly brown. While bread is still warm, rub one side with a smashed garlic clove. Using a pastry brush, lightly coat the bread on both sides with olive oil.
- Sprinkle with kosher salt. Bake in a 350 degree oven for 10 minutes or until crisp. Serve immediately with the tapenade.