Recipe

Sun-dried Tomato Tapenade With Crostini Recipe

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Ingredients

Chopped fresh parsley (optional)
72 (1/2-inch-thick) slices diagonally cut French bread baguette (about 2 loaves)
2 tbsps dried basil
2 tbsps fresh lemon juice
Cooking spray
1 garlic clove, minced
1/2 c kalamata olives, pitted
2 tsps olive oil
2 c boiling water
1 c sun-dried tomatoes, packed without oil (about 3 oz)

Directions

Step #1 Combine boiling water & sun-dried tomatoes; cover & let this stand 15 mins or until soft.
Step #2 Drain tomatoes in a colander over a bowl, reserving 3/4 c liquid.
Step #3 Combine tomatoes, reserved liquid, lemon juice, basil, olives, & garlic in a mixer or food processor/blender; process until smooth.
Step #4 Place tomato mixture in a small bowl; stir in the oil.
Step #5 Cover up & chill in the fridge.
Step #6 Preheat oven to 350°.
Step #7 Place half of bread slices on a baking sheet coated with cooking spray.
Step #8 Lightly coat bread slices with cooking spray.
Step #9 Bake at 350° for 4 mins.
Step #10 Turn bread slices over; lightly coat with cooking spray.
Step #11 Bake an extra 4 mins.
Step #12 Repeat with remaining bread slices.
Step #13 Cool completely.
Step #14 Garnish tapenade with parsley, if desired; serve this with crostini.
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