Spinach Tapenade Crostini

• 6 nuggets europe's best chef's spinach, frozen
• 3/4 cup black olives or 3/4 cup green olives, pitted
• 2 garlic cloves, minced
• 2 anchovy fillets, chopped (optional)
• 2 tablespoons capers, drained
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 1/4 cup sweet red pepper, chopped
• 2 tablespoons fresh basil, chopped
• 16 -20 slices baguette, toasted (1/2-inch thick)

1. Cook spinach according to package directions. Drain and squeeze out excess moisture.
2. Place olives, garlic, anchovies, and capers in food processor. Process until finely chopped. Add spinach, lemon juice and olive oil and process until mixture is smooth. Remove from processor and stir in basil and peppers.
3. Serve tapenade with toasted bread.
4. MAKE AHEAD: Tapenade can be prepared, cover and refrigerated up to one day ahead, Bring to room temperature before serving.
5. TIPS: Good quality pitted olives are available in many supermarkets and specialty food shops. If unavailable, select good flavored olives and pit. To pit, tap firmly with a small saucepan or meat pounder to open the flesh, and then remove the pit.

nuggets europe, black olives, garlic, anchovy, capers, lemon juice, olive oil, sweet red pepper, fresh basil, baguette

Taken from www.food.com/recipe/spinach-tapenade-crostini-395813 (may not work)