Instructions

Place olives, tomatoes, anchovies, garlic and capers in a food processor and process until the mixture is coarsely pureed. Slowly add the olive oil until mixture forms a thick, smooth paste Transfer tapenade to a bowl. Stir in the lemon juice and season with pepper. Cover and refrigerate at least 4 hours before serving. Slice the baguette on a diagonal into ½ inch (1 cm) thick slices to get 24 slices. Drizzle lightly with olive oil. Working in batches, place a tray of bread slices in the broiler, on the top rack. Toast for 5 minutes at 350ºF, until the bread just begins to turn golden brown. Top with tapenade and serve immediately.
Recipe yields 24 bruschettas.

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