Cary’s Tapenade Toast
Ingredients:
- 6 oz Can of Black Olives
- 3 oz of Green Olives with Pimentos
- 1 Tablespoon of Capers
- 1 Tablespoon of Pine Nuts
- 1 Loaf of French Bread
- 4 oz Kerrygold Salted Pure Irish Butter
Skill
Easy
Directions:
In a baking sheet add about 2 to 3 oz of the butter and place it in the oven. Pre heat oven to 425 degrees in a few minutes the butter will melt, remove the pan from the oven.
Slice the loaf of French bread at a slight angle.
Using the melted butter in the pan, place the bread in the butter, then flip the bread, buttered side up.
In a “Food Processor” add the olives, capers, and pine nuts. Blend until everything is coarsely chopped.
Spread the chopped olives on to the bread. Cut up and add the remaining butter to the pan around the bread.
Bake for 10 to 15 minutes, open the oven and shake the pan about 1/2 way to ensure that the bread is cooking in the butter. Cook until they are slightly crispy on the bottom.
