Olive Tappenade

• 1/2 cup black olives
• 1/2 cup green olives
• 4 cloves garlic
• 1/2 cup parmesan cheese grated
• 4 tablespoons butter softened
• 2 tablespoons olive oil
• 1/2 cup pepper jack or Monterey jack cheese
• 1/4 cup fresh Italian leaf parsley chopped
• 1 baguette loaf

1. Preheat oven to 175 degrees
2. cut baguette into thin slices and place slices on a un greesed baking sheet Brush tops with olive oil and bake in a preheated oven until completely dried out, about 30 to 45 minutes. Check toasts periodically (bread slices can be prepared up to two days in advance and stored in a zip lock bag or storage container)
3. meanwhile, combine olives in a food processor and in short quick bursts coarsely chop. Transfer olive mixture to a small bowl. With machine running, drop garlic through feed tube of processor and mince. Add parmesan, butter and olive oil and process into a paste. Add butter mixture to bowl with olives and fold together along with the Italian parsley and jack cheese.
4. Serve in a beautiful bowl alongside crostinis.
5. The tapenade can be made a day in advance and brought back to room temp before serving.

black olives, green olives, garlic, parmesan cheese, butter, olive oil, pepper, italian leaf parsley, loaf

Taken from www.epicurious.com/recipes/member/views/olive-tappenade-52712411 (may not work)