|¼ cup||Green olives, pitted|
|¼ cup||Pitted and chopped kalamata olives|
|2 tablespoons||Capers, chopped|
|1 clove||Fresh garlic, peeled and crushed|
|2 teaspoons||Balsamic vinegar|
|½ cup||Parsley, roughly chopped|
|¼ cup||Extra virgin olive oil|
|4 ounces (about 1 cup, packed)||Herbs de Humboldt®|
|1||Fresh baguette, sliced|
|3 - 4||Plum tomatoes, sliced|
|To taste||Salt and freshly ground pepper|
For the crostini, brush both sides of sliced baguettes with extra virgin olive oil and bake at 350ºF until crisp and golden. Allow to cool.
For the tapenade, place first 5 ingredients and ¼ cup parsley in a food processor and pulse until finely minced and well combined. Add extra virgin olive oil and pulse 3-4 times, set aside.
Top crostini with ½ Tbsp of Herbs de Humboldt, then ½ tablespoon of tapenade, 1 slice of tomato and a sprinkle of parsley.