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Three Olive Tapenade Crostinis

Manzanilla, Kalamata and Black-Ripe olives make up this simple and delicious appetizer
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Three Olive Tapenade Crostinis
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Servings: 4 appetizer servings
Total Time: 15 minutes
Recipe by: Frankie


1/2 cup sliced kalamata olives
1/2 cup sliced green pimento stuffed olives
1/2 cup sliced black ripe olives
1 clove minced garlic
2 TBSP capers
2 TBSP olive oil
1 TBSP fresh lemon juice
2 fresh basil leaves
1/4 tsp black pepper
1 small baguette, sliced at an angle 1/4 inch thick
olive oil (for bread)


1. Put all the ingredients (except the baguette) in a blender or food processor and pulse until you have a chunky paste. Place in a bowl, cover and refrigerate until ready to use.

2. Preheat the oven to 400°F. Place the baguette slices on a baking sheet and using about 2 TBSP of olive oil brush each bread slice on both sides. Bake the bread in the preheated oven for about 10 minutes flipping them over half way through.

3. Spread the tapenade mix over the crostinis and serve.

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