Rosemary Olivada on Crispbreads

• 1/2 cup pitted kalamata olives (about 1 oz.)
• 2 cloves garlic
• 2 tsp. fresh rosemary leaves
• 1/2 cup chopped parsley, packed
• 1 1/2 Tbs. lemon zest
• 1 Tbs. lemon juice
• 8 crispbread crackers
• 4 Roma tomatoes, sliced

1. Pulse olives, garlic and rosemary in food processor until finely chopped.
2. Transfer to bowl, and crush with back of spoon to make paste.
3. Set aside.
4. Combine parsley, lemon zest and lemon juice in small bowl.
5. Break crispbreads into squares, and spread olive mixture on each.
6. Top with tomato slice, then sprinkle with lemon zest mixture.

olives, garlic, rosemary, parsley, lemon zest, lemon juice, crackers, tomatoes

Taken from www.vegetariantimes.com/recipe/rosemary-olivada-on-crispbreads/ (may not work)