Burrata And Olive Tapenade Crostini

• 1/2 pound kalamata olives (or other black olives), pitted and coarsely chopped
• 3/4 teaspoon anchovy paste
• 1 clove garlic, minced
• 3 teaspoons capers, drained
• 2 tablespoons quality olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon minced fresh thyme leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 baguette, sliced to 1/2-inch thickness
• 2 red peppers, sliced to 1-inch thickness (optional variation for gluten- or carb-free diets)
• 16 ounces fresh burrata or fresh mozzarella cheese, sliced to 1/4-inch thickness

1. To make the olive tapenade, first combine the olives, anchovy paste, garlic, and capers in a food processor fitted with a steel blade and pulse 3 to 4 times only.
2. Add the olive oil, mustard, lemon juice, thyme, and parsley and process until chunky.
3. Arrange the pieces of bread on a cookie sheet and brush one side of each piece with olive oil.
4. Approximately 15 minutes before serving, toast the bread until golden brown in the oven, about 8 minutes total making sure to flip them once halfway through.
5. On each of the slices of toast, spread the burrata (or place a slice of the fresh mozzarella) and top with your desired amount of tapenade. (Note: Reserve a portion of the tapenade to serve in a dish alongside the red pepper slices if choosing to follow the optional recipe variation.)

olives, anchovy paste, clove garlic, capers, olive oil, mustard, freshly squeezed lemon juice, thyme, parsley, baguette, red peppers, fresh burrata

Taken from food52.com/recipes/5116-burrata-and-olive-tapenade-crostini (may not work)