Mediterranean Olive Tapenade Crostini

Ingredients

• 1 cup pitted Kalamata olives, chopped
• 1 cup pitted green olives, chopped
• 2 tablespoons capers, drained
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 cup extra virgin olive oil
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon black pepper, freshly ground

• 1 baguette French bread, sliced into 1/2-inch rounds
• 2 tablespoons olive oil

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   Place the baguette slices on a baking sheet and brush both sides lightly with olive oil.
3. 03
   Bake the baguette slices for 8-10 minutes, or until golden and crispy. Remove from the oven and set aside.
4. 04
   In a food processor, combine the Kalamata olives, green olives, capers, garlic, lemon juice, thyme, oregano, and black pepper.
5. 05
   Pulse the mixture until coarsely chopped and well combined, scraping down the sides as needed.
6. 06
   While the food processor is running, slowly drizzle in the olive oil until the mixture comes together into a chunky paste.
7. 07
   Taste the tapenade and adjust seasoning with more lemon juice or pepper if needed.
8. 08
   Spread a generous amount of the tapenade over each crostini slice.
9. 09
   Arrange the Mediterranean Olive Tapenade Crostini on a serving platter and garnish with additional fresh herbs if desired.