| 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 350�F until crisp and golden. Allow to cool.
For the tapenade, place first 5 ingredients and � 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 � Tbsp of Herbs de Humboldt, then � tablespoon of tapenade, 1 slice of tomato and a sprinkle of parsley. |
