Grape Tapenade

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Grape Tapenade

 

1 1/2 cups chopped seedless grapes (red or green)

1/2 cup chopped seedless kalamata olives

1 tablespoon chopped pine nuts

1 clove garlic, minced

1 teaspoon chopped fresh thyme

1/2 teaspoon each salt and chopped fresh sage

1/8 teaspoon freshly ground pepper

1 loaf baguette bread, sliced 1/2-inch thick and toasted

 

Combine all ingredients except bread; mix well. Refrigerate 30 minutes to allow

flavors to blend; drain excess liquid before serving. Serve with sliced bread.

Makes about 24 appetizers.

 

 

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