# What You'll Need:
→ Black Olive Tapenade
01 - 2 cups pitted black olives (Kalamata or Niçoise preferred)
02 - 2 tablespoons drained capers
03 - 4 anchovy fillets in oil, drained (optional, omit for vegan)
04 - 2 cloves garlic, peeled
05 - 2 tablespoons fresh parsley leaves
06 - 1 tablespoon fresh lemon juice
07 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
08 - 1/4 cup extra-virgin olive oil
09 - Freshly ground black pepper, to taste
→ Crostini
10 - 1 baguette, sliced into 1/2-inch rounds
11 - 2 tablespoons extra-virgin olive oil
12 - 1 garlic clove, halved for rubbing
# Steps:
01 - Preheat oven to 400°F. Arrange baguette slices on baking sheet and brush both sides lightly with olive oil.
02 - Bake slices for 8 to 10 minutes, turning halfway, until golden and crisp. Remove from oven and rub cut side of halved garlic clove over the top of each crostini. Set aside to cool.
03 - In a food processor, pulse black olives, capers, anchovies (if using), garlic, parsley, lemon juice, and thyme until coarsely chopped.
04 - With processor running, slowly drizzle in olive oil until mixture forms a coarse paste, scraping down sides as needed.
05 - Adjust seasoning with freshly ground black pepper and additional lemon juice if desired.
06 - Transfer tapenade to a serving bowl and serve alongside prepared crostini.
