Kalamata Olive Tapenade

• 1 cup Pitted Kalamata Olives
• 3 Tablespoons Chopped Italian Parsley
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Olive Oil
• 3 cloves Garlic
• 1/4 teaspoons Black Pepper
• 1 whole Crusty Baguette, Slice Thinly
• 1 carton (3 Oz. Size) Whipped Cream Cheese (optional)

1. Add olives, parsley, lemon juice, olive oil, garlic, and pepper to a food processor and pulse until combined well.
2. To make crostini, pop thinly sliced baguette rounds into an oven on broil until crispy (2-3 minutes per side).
3. Remove from oven.
4. Top crostini with tapenade or spread a little cream cream on them first, followed by the tapenade.
5. Delicious!

olives, italian parsley, lemon juice, olive oil, garlic, black pepper, crusty, cream cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/kalamata-olive-tapenade/ (may not work)