Sun Dried Tomato and Olive Tapenade Bruschetta
Recipe courtesy Arzu Yilmaz

Ingredients:
1 cup Kalamata olives, pitted
1 cup oil packed sun dried tomatoes, drained
(reserve 1/3 cup oil for tapenade)
2 cloves of garlic
2 Tbs capers
1 tsp thyme
2 Tbs parsley, chopped

In a food processor bowl, combine olives, sun dried tomatoes, garlic and capers. Pulse 2-3 times.

Slowly pour in reserved 1/3 cup oil.

Remove from bowl and stir in thyme and parsley. Season with salt and pepper.

Bruschetta

1 baguette, ends trimmed and cut across into 1/4 inch thick slices
1/4 cup extra virgin olive oil
1 tsp salt
1 tsp pepper, freshly ground

Heat grilling pan on the stove.

Toss together baguette, olive oil, salt and pepper in a bowl.

Place bread on grilling pan and grill until lightly charred. Turn bread over and repeat. Remove from heat and cool.

Top with tapenade and serve.