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Tapenade




Source of Recipe


www

1 cup pitted ripe olives
1/4 cup chopped fresh basil
3 canned anchovy fillets, rinsed and drained
2 tablespoons capers
1 clove garlic (right!--I would probably add a couple)
1 tablespoon lemon juice
2 teaspoons course-grained mustard
1/8 teaspoon coursely ground pepper
1/4 cup olive oil
1 small sweet red pepper (optional)
Garnish: fresh thyme sprigs

Procedure:
Process first 8 ingredients in food processor until minced, stopping twice to scrape down the sides. With processor running, slowly pour iol through food chute; process 1 to 2 minutes or until mixture thickens, scraping down sides occasionally.

If you'd like to serve dip in a red pepper cup, cut off stem of red pepper; remove seeds. Cut a thin slice from the other end of the pepper, if necessary, so that pepper will stand upright, being careful not to cut through pepper. Spoon dip into pepper cup. Garnish, if desired. Serve Tapenade on baguette slices.