At Dan's new job they have these amazing hors d'oeuvres with housemade olive tapenade and Cambozola cheese toasted on slices of baguette, and I was craving it, so I decided to try and wing it. I found a few recipes online for tapenade, so I kind of got the general idea and threw a bunch of stuff in. The quantities listed are a sort of guesstimate as I was just throwing stuff in, but I'm pretty sure those quantities are pretty close to what I did. Just put everything in a food processor and chop it all up. I love eating it with wheat thins or on toasted baguette slices with brie. Yum! We're baking some homemade bread today, so maybe we'll have some delicious homemade bread to slather with olive tapenade!
What You'll Need:
4.5 oz sliced black olives (drained)
6 green olives2 tbs capers
2 tsp mustard (I only had regular, but I'd do dijon)
1 tbs olive oil
1 tbs balsamic vinegar
2 cloves garlic, minced
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