# Required Ingredients:
→ Black Olive Tapenade
01 - 2 cups pitted black olives (Kalamata or Niçoise)
02 - 2 tablespoons capers, drained
03 - 4 anchovy fillets in oil, drained (optional)
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)
# Preparation Steps:
01 - Preheat the oven to 400°F (200°C).
02 - Arrange the baguette slices on a baking sheet. Brush both sides lightly with olive oil.
03 - Bake the baguette slices for 8 to 10 minutes, turning halfway through, until golden and crisp. Remove from the oven and rub the cut side of the garlic clove over the top of each crostini. Set aside to cool.
04 - In a food processor, combine black olives, capers, anchovy fillets if using, garlic, parsley, lemon juice, and thyme. Pulse several times until coarsely chopped.
05 - With the processor running, slowly drizzle in the olive oil until the mixture forms a coarse paste. Scrape down the sides as needed.
06 - Adjust seasoning with freshly ground black pepper and more lemon juice if desired.
07 - Transfer the tapenade to a serving bowl and serve alongside the prepared crostini.
