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Olive Tapenade Toasts

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Use the leftover tapenade as a garnish for roasted chicken.

  1. 4 anchovy fillets
  2. 1/2 cup milk
  3. 1/2 cup Niçoise olives (4 ounces), pitted
  4. 1/4 teaspoon Dijon mustard
  5. 3 tablespoons extra-virgin olive oil
  6. 8 Crostini Toasts
  1. In a small bowl, cover the anchovy fillets with the milk and let soak for 30 minutes. Drain the anchovies and add them to a food processor along with the olives and mustard. Process to a paste. With the machine on, slowly pour in the olive oil to make a smooth puree. Top each Crostini Toast with a heaping teaspoon of tapenade.
Make Ahead The tapenade can be refrigerated for up to 1 week.
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