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Serving Size: 1 heaping cup

Crostini are thin versions of the classic Italian Bruschetta. Tapenade is the great olive spread of Provence. It's a perfect combination.

For the tapenade:
1 cup Niçoise olives, pitted
½ cup port wine
1 cup small green French olives (Picholine), pitted
1/4 cup Oven-Dried Tomatoes (see separate recipe), drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil

For the crostini:
1 loaf crusty French bread, cut into slices on a bias
Goat cheese

1. In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed for up to 1 month.
   
   
2. Preheat oven to 400 degrees F.
   
   
3. Place bread slices on a cookie sheet and bake for 5 minutes, or until lightly toasted.
   
   
4. Spread crostini toast with a thin layer of goat cheese, then add tapenade. Serve immediately.