This tapenade made with Spanish black olives and Cantabrian anchovies has a delicious savoury flavour and packs a punch when served with crunchy baguette as an appetizer. Quick and easy to make and keeps in the fridge for a week or so.
1 baguette, thinly sliced
Can of Black Sarasa Olives (300g)
Cantabrian anchovies - 4-5 fillets
Capers - 50g
1 clove of garlic
2-3 tablespoons of extra virgin olive oil
Squeeze of fresh lemon juice
Preheat the oven to 375 degrees F. Brush one side of the baguette slices with a little olive oil and place on a baking sheet. Bake for about 10 minutes or until crisp.
Meanwhile add all the ingredients, except for the olive oil, to a food processsor and pulse until finely chopped. Drizzle in olive oil and blend again until the tapenade becomes a spreadable texture.
Transfer to a small serving dish and serve on a platter along with the crostini.