Tapenade Bruschetta

Recipe from Chef Patrick Lane at Honeycomb Kitchen.

Ingredients:

• 1 garlic clove
• 3 anchovies
• Zest from 1 lemon
• 1 TBSP lemon juice
• 1 pinch crushed red pepper
• 3 TBSP olive oil
• 1 c. Castelvetrano olives
• 1/4 c. capers, chopped
• 3 TBSP parsley, finely sliced
• 4 TBSP red onion, minced
• 1 baguette, sliced and toasted

Directions:

1. In a food processor, add the garlic anchovy, lemon zest, lemon juice, crushed red pepper and olive oil. Pulse until everything is chopped to bits.
2. Add the olives and pulse until almost smooth.
3. Transfer the olive mixture to a bowl, and stir in the capers, parsley, and onion. Add more olive oil, if needed.
4. Smear tapenade onto the tasted baguette slices.

Tapenade Bruschetta: