Ingredients
1/2 cup black olives
1/2 cup green olives
4 cloves garlic
1/2 cup parmesan cheese grated
4 tablespoons butter softened
2 tablespoons olive oil
1/2 cup pepper jack or Monterey jack cheese
1/4 cup fresh Italian leaf parsley chopped
1 baguette loaf
Preparation
Preheat oven to 175 degrees cut baguette into thin slices and place slices on a un greesed baking sheet Brush tops with olive oil and bake in a preheated oven until completely dried out, about 30 to 45 minutes. Check toasts periodically (bread slices can be prepared up to two days in advance and stored in a zip lock bag or storage container) meanwhile, combine olives in a food processor and in short quick bursts coarsely chop. Transfer olive mixture to a small bowl. With machine running, drop garlic through feed tube of processor and mince. Add parmesan, butter and olive oil and process into a paste. Add butter mixture to bowl with olives and fold together along with the Italian parsley and jack cheese. Serve in a beautiful bowl alongside crostinis. The tapenade can be made a day in advance and brought back to room temp before serving.
