Tapenade And Tomato Toast

• For the tapenade
• 1 1/2 cups pitted assorted olives (I used kalamata and oil cured black olives)
• 1 large clove garlic
• 2 tablespoons brine cured capers
• 3 anchovy filets packed in oil
• 4 large basil leaves
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 cup good quality mayo (or homemade)
• For the toast
• Slices of a good rustic bread, toasted
• Seasonal tomatoes sliced about 1/4 inch thick
• The tapenade
• Thinly sliced basil leaves
• Coarse sea salt (optional)

1. Place all ingredients except the mayo in a food processor (or mini) and process until combined but not quite smooth. You want a little texture there. Place the mixture in a bowl and stir in the mayo. Refrigerate until ready to make your toast.
2. Spread your toasted bread slices thinly with the tapenade and then lay a tomato or two or three (depending on your toast size) over the top. Garnish with the fresh basil and sprinkle with a few grains of the sea salt if using.

tapenade, olives, clove garlic, brine cured capers, oil, basil, lemon juice, extra virgin olive oil, mayo, bread, tomatoes, tapenade, basil, salt

Taken from food52.com/recipes/23348-tapenade-and-tomato-toast (may not work)