Crostini with Sun-Dried-Tomato Tapenade
(Crostini con Pomodori Secchi e Tapenade)
Ingredients:
1 cup pitted Kalamata olives or other brine-cured black olives
3/4 cup drained oil-packed sun-dried tomatoes
2/3 cup extra virgin olive oil
1/4 cup drained capers
3/4 teaspoon dried oregano
1 French-bread baguette, cut into 1/2-inch thick slices
Additional extra virgin olive oil
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.