Recipe of the Week
Olive Tapenade
November 11, 2010

This dark, rich tapenade is salty, bold and flavorful. It goes very well when served on "Basic Grilled Crostini".

When I entertain, I love to serve the tapenade as one topping and my tomato bruschetta as another. The contrasting visual impact is stunning.

Dark purplish-black olives in one bowl contrast with bright red tomatoes in another. Paired with large pieces of grilled crostini on a platter, you have an award-winning presentation.

*6 anchovy filets (minced)
*13 ounces black olives (seeded and chopped very fine)
*1 garlic clove (minced)
*3 Tablespoons capers
*2 teaspoons Dijon mustard
*2 Tablespoons cognac (optional)

1.) Place all of the ingredients in the food processer. Pulse until the ingredients are thoroughly chopped and incorporated.
2.) Alternatively you can make a rustic version of this by mincing all of the ingredients by hand as finely as possible.
3.) Let the mixture sit in the refrigerator for at least an hour so that all of the flavors meld.

TIP: The recipe for "Basic Grilled Crostini" can be found in the "Bread" category.