Tapenade

Ingredients

• 8 fillet anchovy 
• 1  baguette toasted sliced
• 0.5 pound olives diced black such as kalamata, pitted and good
• 3 tablespoons capers drained
• 2 teaspoons dijon mustard 
• 1 tablespoon parsley leaves fresh chopped
• 1 teaspoon thyme leaves fresh minced
• 1  garlic clove minced
• 1 tablespoon juice of lemon freshly squeezed
• 0.5 cup olive oil good

Equipment

• food processor

Directions

1. Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.
2. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
3. Serve on toasts.