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Tapenade
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Source: Classic Mediterranean
| ½ cup | capers, preferably packed in salt |
| 1 cup | pitted small black olives, preferably nicoise. |
| Pinch | dried thyme |
| ½ | dried bay leaf, crumbled |
| 1 | clove, ground |
| salt and black pepper | |
| ½ cup | extra-virgin olive oil |
squeeze of fresh lemon juice
1 baguette
Soak the capers in water for 1 hour, with a change of water, if preserved in salt (thse in vinegar require only 20 minutes soaking). Drain the capers and dry on paper towels.
Place the capers in a food processor with the remaining ingredients, except the baguette, and blend to a smooth paste.
Cut the baguette in ¾ in slices. Toast both sides until golden bwon, spread one side with the paste, and serve. Any remaining tapenade will keep for several days in the refrigerator if covered with a thin layer of oil.
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