Crostini with Olive Tapenade
1 cup pitted black olives, drained
1 clove garlic (or 1/4 tsp minced)
1/2 cup freshly chopped parsley leaves
1/2 cup green pitted olives
1/2 teaspoons red pepper flakes
1 baguette (a long thin loaf of bread)
1 clove garlic
Combine first five ingredients in a food processor and process a few seconds until coarsely chopped. Set aside.
Using a serrated bread knife, slice the baguette into thin slices and put on a cookie sheet. Toast in a 350 degree oven until golden brown, about 7 to 10 minutes. Remove from the oven. Cut garlic clove in half and rub on toast. Serve with olive mixture.