Warm Tapenade Bread
serves 4-6
This quick version of olive bread, is made like garlic bread, with a sliced baguette and tapenade -- a paste of ripe olives and olive oil.
This recipe is part of Andrew Schloss's Sunday Dinners.
30 ripe oil-cured olives, pitted
4 cloves garlic, minced
2/3 cup extra-virgin olive oil
1 dash cayenne pepper
1 sourdough baguette
prep: 10 minutes
total: 25 minutes
food processor or mortar and pestle
pastry brush
aluminum foil
1. Preheat the oven to 400F.
2. In a food processor or mortar and pestle, process the olives into a paste with the garlic, olive oil, a sprinkling of salt and pepper and the cayenne.
3. Cut the bread into 1-inch slices without cutting through the bottom of the loaf. Using a pastry brush, brush one side of each slice of bread with the olive mixture.
4. Wrap the bread in foil. Bake in the oven for 15 minutes, until heated through.
