Olive tapenade.

I love olives!  They are my biggest weakness… I made this yesterday for our Super Bowl party that we were having.  It is always a hit and leftovers only get better the next day!

I take a baguette and slice it on the bias (fairly thin).  Spray with olive oil and broil until golden brown.  Keep a watchful eye because it will burn quickly.  Remove and flip – repeat on the other side.  Set the bread aside.

In your food processor add olives (about a cup but this recipe doesn’t have to be exact).  I use pitted kalamata & green olives stuffed with a garlic clove.  3 garlic cloves peeled and left whole.  1/4 c of olive oil.  1 tbl of capers. 1 tbl of fresh parsley.  Salt and pepper to taste.  Process until finely chopped.  You can add extra olive oil if needed.  You can either top the bread slices with the tapenade or serve in a bowl along side the bread.

— Knead to Cook