Sundried Tomato Olivada on Crostini

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Sundried Tomato Olivada on Crostini

 

1/2 lb mixed olives, pits removed

1/4 cup sundried tomatoes, softened and drained if in oil

1/4 cup extra virgin olive oil

2-3 cloves garlic, smashed

Grated zest and juice of 1 lemon

1 tsp fresh ground black pepper

Baguette cut in 1/2 inch slices.

 

Place all the ingredients except the bread in a food processor. Pulse

until it becomes a paste. Bake baguette slices in oven until crisp.

Spread mixture on bread.