Black Olive Tapenade with Garlic Toasts

A great New Year's Eve appetizer, or perhaps an elegant dish while cheering on the favorite team on Super bowl Sunday.

• 4 ounce can black olives, pitted
• 4 ounces oil-cured greek olives pitted and drained
• 1/3 cup capers, drained
• 2  garlic cloves, mince
• 1/4 teaspoon dried thyme
• 1 tablespoon dijon mustard
• Juice of 1/2 - 1 lemon (to taste)
•  Freshly milled black pepper
• 1/4 cup fresh parsley, minced
• 1  fresh French-style baguette

Method   In a blender or food processor, puree olives.  Add capers, garlic, thyme and dijon mustard.  Pulse the processor to puree all ingredients.    Transfer to mixing bowl.   Stir in lemon juice, parsley and freshly milled pepper to taste to pureed mixture.   Slice the baguette on the  diagonal.  Toast under the broiler, then rub, run, rub garlic on the toasts.  Put tapenade in a lovely serving bowl and surround it with the toasted garlic slices.  Serves 6 to 8. Contributor: pat ciesla appetizer and hors d'oeuvres recipes super bowl recipes

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