Quick Bruschetta with Olive Tapenade

• 1 cup pitted black or other olives
• 2 cloves garlic
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 loaf Italian or French bread, sliced into rounds
• Handful of fresh basil leaves, chiffonade

1. Combine the olives, garlic and a pinch of salt and pepper in a food processor and puree for 30 seconds; drizzle in the oil while the processor is running.
2. Let sit for 5 minutes.
3. Meanwhile, lightly toast the bread.
4. Spoon the olive mixture on the bread and sprinkle with the basil before serving.

black, garlic, kosher salt, extravirgin olive oil, italian, handful of fresh basil leaves

Taken from www.foodnetwork.com/recipes/quick-bruschetta-with-olive-tapenade.html (may not work)