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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
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I made this from modifying a few other tapenade recipes. I sprayed the baguette slices with olive oil and toasted with the oven broiler (keep an eye on them!). You don't need to be too precise on these measurements. Ingredients:
4 garlic cloves, minced |
1/2 cup lemon juice |
6 ounces black olives, drained and pitted |
6 ounces kalamata olives, drained and pitted |
1/2 cup parsley |
4 green onions |
8 large fresh basil leaves (approx 2 tablespoons when chopped) |
1/2 cup parmesan cheese, grated |
1/3 cup olive oil |
1 loaf baguette, sliced thin |
Directions:
1. put 1/4 cup lemon juice and all remaining ingredients (except baguette) into food processor.
2. use a crushed ice or other chopping setting to blend until all ingredients are medium to finely chopped and mixed.
3. add remaining lemon juice as needed to keep blades and mixture flowing smoothly.
4. place in a bowl, serve with toasted baguette slices.
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