Tapenade

Ingredients

• 1 fillet anchovy salted rinsed well
• 8 slices multigrain baguette whole-wheat toasted thin
• 5  basil leaves chopped
• 1 tablespoon capers drained
• 0.5  garlic clove 
• 7 tablespoons olive oil 
• 5 ounces niçoise olives black pitted

Equipment

• blender

Directions

1. In a blender, combine first 5 ingredients (through capers).
2. With the blender running, add oil; blend until slightly chunky. Divide among toasts.