Ingredients
1
baguette, cut into 1/2-inch slices
6
plum (Roma) tomatoes, seeded and diced (about 1 1/2 cups)
8
green olives, pitted
8
kalamata olives, pitted
2
small cloves garlic
2
tablespoons lemon juice
1
tablespoon sherry wine vinegar
2
teaspoons olive oil
1/4
cup chopped fresh basil leaves
3/4
cup chopped fresh Italian (flat-leaf) parsley
1
anchovy fillet, cut up
2
oz reduced-fat feta cheese, crumbled
Preparation
Heat oven to 425°F. Spray large cookie sheet with cooking spray. Place baguette slices in single layer on cookie sheet. Bake 5 minutes, turn. Bake 5 minutes longer or until toasted.
In food processor, place all Tapenade ingredients, except feta cheese. Cover; process until mixture is finely diced, scraping bowl if necessary.
Using slotted spoon, serve tapenade on crostini; sprinkle with feta cheese.
