This easy-to-make dish is great as an appetizer or snack
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2/3 cup pitted green olives||4 basil leaves|
|1 garlic clove, peeled||freshly ground black pepper|
|grated zest of 1/2 lemon||12 baguette slices, toasted|
|2 tsp olive oil||6 yellow or red cherry tomatoes, roasted, to garnish (optional)|
Puree the olives, garlic, lemon zest, oil, and basil into a food processor. Season with pepper.
Spread the tapenade over the baguette slices. Garnish each one with a roasted cherry tomato half (if using).
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