Sundried Tomato Olivada on Crostini
1/2 lb mixed olives, pits removed
1/4 cup sundried tomatoes, softened and drained if in oil
1/4 cup extra virgin olive oil
2-3 cloves garlic, smashed
Grated zest and juice of 1 lemon
1 tsp fresh ground black pepper
Baguette cut in 1/2 inch slices.
Place all the ingredients except the bread in a food processor. Pulse
until it becomes a paste. Bake baguette slices in oven until crisp.
Spread mixture on bread.
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