Green Olive Tapenade
Recipe submitted by Ronnette Peters Megrey
1 cup pitted green olives, chopped fine
5 anchovy fillets, chopped fine
3 tablespoons capers, drained and chopped
1 small garlic clove, chopped
2 teaspoons squeezed lemon juice
Toasted baguette slices or crackers
Place olives, anchovies, capers, garlic and lemon juice in a bowl and mix. Store in airtight container, refrigerated for up to one week.
Toasted Baguette Recipe
Preheat the oven to 400 degrees.
Slice the baguette diagonally into 1/4-inch slices. Place the slices on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
Bake the toasts for 15 to 20 minutes or until they are crisp and browned Serve at room temperature.
|Recipe submitted by Ronnette Peters Megrey|