Ingredients
- 9 oz. kalamata olives
- 2 tablespoons olive oil
- ½ tablespoon lemon juice, fresh
- 4 tsp. capers, drained and rinced
- 4 cloves garlic, minced
- ¼ tsp. black pepper, ground
- 2 tablespoons flat-leaf parsley, minced, fresh
- 2 loaves cocktail size bread
Directions
Process all ingredients, except for the parsley and bread, in a food processor until the mixture is a coarse puree. Using a rubber spatula, scrape down the sides as needed. Stir in the parsley. Taste and adjust the seasoning. When ready to serve on the day of the party, toast the bread. Spread with olive mixture and serve.
Black Olive and Caper Spread on Toasts. To import, drag image to your MacGourmet recipe box.
