Description
An easy, quick and delicious appetizer.
Ingredients
- FOR THE TAPENADE:
- 1 cup Assorted Pitted Olives (Kalamata Black Olives, Green Stuffed Olives, Plum Olives, Black Olives)
- 1 Tablespoon Olive Oil
- ¼ cups Roasted Pepitas (Pumpkin Seeds)
- FOR THE GARLIC TOAST:
- ½ whole Baguette (1/2 Of A Loaf Should Yield About Fifteen ½ Inch Slices Of Bread)
- 1 Tablespoon Olive Oil
- 1 teaspoon Garlic Powder
Preparation
For the garlic toast:
Preheat oven to 350 F.
Slice the bread into about ½ to ¾ inch slices, and put the slices on a cookie sheet. Brush 1 tablespoon of olive oil over the slices of bread and sprinkle the garlic powder on top.
Bake the bread until it turns a light golden color around the outside edges, about 10 minutes. Watch the bread closely to make sure it doesn’t turn too brown. When done, remove from the oven and set aside.
For the tapenade:
Make sure the olives are pitted by cutting them in half if it’s possible they could have pits in them.
Put the olives in a food processor and add the olive oil. Pulse 3 to 5 times, just enough so that the olives are diced.
Add the olive tapenade to the top of each piece of garlic toast. Top with the pepitas.
