Olive and Tomato Tapenade with Croûtes

Makes about 1½ cups tapenade to serve 8

Tapenade comes from the word tapeno meaning "caper"; originally this olive spread contained more capers than it does today. This recipe varies from the classic tapenade recipe with its inclusion of chopped sun-dried tomatoes. It is a natural on grilled bread or pizza, or as a stuffing for chicken breasts. Grill the stuffed chicken breasts, slice thinly on the diagonal, and use them in a salad or on an assorted hors d'oeuvres platter.

1 cup	pitted black Kalamata olives
2	garlic cloves, minced
3	anchovy fillets, soaked in cold water 10 minutes and patted dry
3 Tbl	chopped capers
¼ tsp	grated lemon zest
½ tsp	herbes de Provence
	freshly ground pepper
1 - 2 Tbl	lemon juice
½ cup	sun-dried tomatoes in oil, tomatoes finely chopped, drain oil and reserve (see Note)
12 slices	rustic country-style bread, cut in half on the diagonal
	lemon wedges
	whole leaves of Italian parsley

l. Place the olives, garlic, anchovies, capers, lemon zest, and herbes de Provence in the bowl of a food processor. Pulse a few times until the mixture becomes a rough paste. Remove the mixture from the work bowl and place in a mixing bowl. Add the pepper, lemon juice, tomatoes, and 2 Tbl of the reserved oil.

This can be prepared up to this point 1 week ahead of time and stored in the refrigerator until ready to use. Bring to room temperature before using.

2. Toast the bread or grill over a charcoal fire. Spread with the tapenade. Place on a platter and garnish with the lemon wedges and parsley. Serve immediately.

NOTE: Sun-dried tomatoes are available both packed in oil and plain. The ones from Italy are packed in oil and are sweeter and have more flavor. They can be used straight from the jar. The plain dried ones can be revived by being placed in a bowl, covered with boiling water, and drained immediately. Both kinds of sun-dried tomatoes are available at most grocery stores and specialty food stores.

Adapted from Tapas to Meze, Joanne Weir, 1994, page 72