Olive Tapenade Toasts

• 4 anchovy fillets
• 1/2 cup milk
• 1/2 cup Nicoise olives (4 ounces), pitted
• 1/4 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 8 Crostini Toasts

1. In a small bowl, cover the anchovy fillets with the milk and let soak for 30 minutes.
2. Drain the anchovies and add them to a food processor along with the olives and mustard.
3. Process to a paste.
4. With the machine on, slowly pour in the olive oil to make a smooth puree.
5. Top each Crostini Toast with a heaping teaspoon of tapenade.

anchovy, milk, nicoise olives, dijon mustard, extravirgin olive oil, crostini

Taken from www.foodandwine.com/recipes/olive-tapenade-toasts (may not work)