Crostini with Tapenade

Ingredients

• 150 g seedless black olives
• 2 pickled anchovy fillets
• 1 dried chili pepper
• 1 tsp lemon juice
• 4 Garlic cloves
• rosemary (1 tsp fresh each)
• thyme (1 tsp fresh each)
• 1 tbsp capers
• 100 ml olive oil
• Salt
• Pepper (freshly ground)
• 16 small ciabatta or baguette slices

Instructions

1. 1.

   Rinse anchovy fillets, dry and finely chop. Remove the seed from the chili pepper. Blend olives, all herbs, 4 garlic cloves and 1 tbsp capers until smooth. Gradually whisk in about 100 ml olive oil. Season with 1 tsp lemon juice, salt and pepper.

2. 2.

   Toast bread slices in a toaster or oven. Spread each slice with the tapenade paste.