Olive And Sun Dried Tomato Tapenade

Ingredients 

• 1/2 cup black olives
• 1 cup green olive pitted
• 2  garlic cloves 
• 1/4 cup almonds
• 3/4 cup sundried tomatoes
• 1/4 cup capers
• 1/4 cup extra-virgin olive oil
• 1 teaspoon lemon juice
• Salt to taste
• 1 teaspoon white pepper powder
• 1 day old baguette, thiny slices (optional)
• Olive oil to brush (optional)
•  Finely chopped parsley to garnish

Method

1. Put both the olives, garlic, almonds, sun dried tomatoes and capers in a food processor and process until well blended.
2. With the motor running slowly add the olive oil, lemon juice, salt and pepper powder .
3. Transfer the tapenade into a bowl and chill until required. -
4. Toast the slices of bread on both the sides until crisp.
5. Brush olive oil on both sides when the toasts are hot so that the oil is absorbed .
6. Spread the tapenade on these toasted bread slices, garnish with parsley and serve immediately.

Nutrition Info