Recipe information
Yield
Makes about 36 Servings
Ingredients
1
cup pitted Kalamata olives or other brine-cured black olives
3
/4 cup drained oil-packed sun-dried tomatoes
2
/3 cup olive oil
1
/4 cup drained capers
3
/4 teaspoon dried oregano
1
French-bread baguette, cut into 1/2-inch-thick slices
Additional olive oil
Need to make a substitution?
Preparation
Step 1
Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. DO AHEAD Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.
Step 2
Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.