Black Olive Tapenade With Garlic Toasts

Course : Appetizers
Serves: 6 - 8
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4 ounces pitted black olives drained
4 ounces oil-cured greek olives pitted and drained
1/3 cup capers -- drained
2 cloves garlic -- mince
1/4 teaspoon dried thyme
1 tablespoon dijon mustard
2 tablespoons lemon juice
1 teaspoon freshly ground pepper
3 tablespoons fresh parsley -- minced
1 loaf baguette sliced on the diagonal -- rubbed lightly with garlic and toasted

Preparation / Directions:

In a blender or food processor, puree olives. Add capers, garlic, thyme and dijon mustard; puree. Transfer to mixing bowl. Add lemon juice and pepper to taste to pureed mixture. Stir in parsley. Serve surrounded by garlic toasts.

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