This quintessential french spread is made with olives, capers and anchovies, and then, anything else you want to add! I made it for my Easter Goat Feast this past Saturday (Type goat in search box to read post – very fun). I made it to quell the hungry crowd while I continued to make sure dinner made it to the table in a timely manner.
However, it is also a great spread on a piece of toast with your scrambled eggs, or, to pep up the flavor of a lack-lustre piece of meat. You don’t need to run out to buy a fresh loaf of bread. It does better on bread that is a few days old, even bordering on stale. If you are shopping for it especially then choose the day-old option; cheaper and better!
You will need: 1 or 2 good quality loaves of good quality bread, sliced evenly, (I used 2 batards, but, a baguette or Italian bread are great too), 5 plum tomatoes, seeded, cored and diced, 1 cup black pitted black olives, 1 tbs capers, rinsed well, 1 shallot,finely chopped, 1 anchovy fillet, rinsed, 1 garlic clove, chopped, 1 tsp Dijon mustard, 1 tsp fresh thyme leaves, 1/4 cup extra virgin olive oil, 2 tbs freshly chopped flat-leaf parsley (optional).
1 – Prep all ingredients as directed and add all but the oil, tomatoes and parsley to a food processor. Process for a few seconds but leave it sort of chunky looking. Turn on processor again and pour oil into the funnel and blend until combined. Taste to see if it needs more mustard, garlic, capers etc??
2 – Just before serving place the slices of bread in a single layer on a baking sheet and broil until just starting to brown. Brush each piece with extra-virgin olive oil, followed by a thin layer of tapenade and a sprinkle of tomatoes.
Sprinkle with a little chopped fresh parsley if you like and serve.