How to make it

  • Directions:
  • Using on/off turns, finely chop olives and tomatoes in processor.
  • Add 2/3 cup olive oil, capers, and oregano; blend to coarse puree.
  • Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
  • Preheat oven to 350°F.
  • Place bread slices on baking sheet.
  • Brush lightly with additional olive oil.
  • Bake until golden, about 10 minutes.
  • Spread tomato tapenade on toasts and serve. Makes about 36.
  • That's it!

People Who Like This Dish 2
Reviews & Comments 1

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  • ttaaccoo 9 years ago
    grazi, chef2!! again easy delish, fast inexpensive. i love tapenade. lovely.
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