Olive and Sun-Dried Tomato Tapenade

A flavour-packed topping for a toasted crostini…  yummy!

     Ingredients:

• 1-2 garlic cloves,
• 1/2 cup sun-dried tomatoes,
• 2 tbsp. capers,
• 2 tbsp. flat-leaf parsley,
• 1/3 to 1/2 c. olive oil.

1. Pulse garlic cloves in a food processor to a minced consistency.
2. Add the olives and pulse until quite fine, but not paste-like.
3. Roughly chop the sun-dried tomatoes.
4. Place tomatoes into empty food processor and blend until quite fine (like olives)
5. Add capers and parsley and pulse a few times.
6. Mix pulsed olives with tomato mixture, adding olive oil until you reach the desired consistency.

From the archives of Rouxbe Cooking School.