Black Olive Tapenade

It's been a little bit of an appetizer overload here on Shel's Kitchen lately but I recently co-hosted apps for our school's progressive dinner so I have a lot to share!  This olive tapenade is salty and thick and oily and delicious!  I served it on crostini but you could serve it with crackers or even as a dipper for veggies.  Any leftovers would be delicious on sandwiches too!  I hope you enjoy.

Black Olive Tapenade (adapted from foodnetwork.com)

1 (15 oz.) can large black olives, drained
1/2 t. anchovy paste (or two anchovy fillets)
1 small clove garlic, smashed
2 T. capers, drained
3 fresh basil leaves
1 T. freshly squeezed lemon juice
2 T. extra virgin olive oil

Place all ingredients in the bowl of a food processor and process to combine.  Scrape down the sides of the bowl and continue processing until the mixture is a coarse paste.  Transfer to a bowl and serve with crostini, crackers or veggies.

12 servings (2 T. each serving and 59 calories each serving) according to my calculator on loseit.com

If you want to make your own crostini here's how I make it:  Preheat the oven to 375.  Place baguette slices (about 1/4" thick) on a baking sheet and drizzle each slice with olive oil and sprinkle with salt and pepper.  Bake until golden and crisp, about 10-12 minutes.