Crostini with Tapenade

1 (8 ounce) loaf baguette style French bread

2-3 tablespoons olive oil

freshly ground black pepper.

Tapenade:

1/2 cup pimento stuffed green olives

1/2 cup Kalamata olives, pitted

1 Tablespoon olive oil

1 tablespoon Dijon style mustard

2 teaspoons balsamic the vinegar

1 clove garlic, minced

1/2 cup tomatoes, finely chopped

2 tablespoons green onion, thinly sliced.

Preheat the oven to 425°. For the crostini, cut the bread into 1/2" thick slices.

Lightly brush both sides of each slice with olive oil and sprinkle with pepper.

Place on ungreased baking sheet. Bake for seven minutes or until crisp and

lightly browned, turning once.

Place the first six Tapenade ingredients in a blender or food processor. Cover and

blend until nearly smooth, scraping down the side of the container is necessary.

Stir in the tomatoes and green onion. Top of the roasted bread with tapanade mixture.

Serve immediately.