- 2/3 cup pitted green olives
- 1 garlic clove, peeled
- Grated zest of ½ lemon
- 2 tsp olive oil
- 4 basil leaves
- Freshly ground black pepper
- 12 baguette slices, toasted
- 6 yellow or red cherry tomatoes, roasted, to garnish (optional)
- Puree the olives, garlic, lemon zest, oil, and basil into a food processor. Season with pepper.
- Spread the tapenade over the baguette slices. Garnish each one with a roasted cherry tomato half (if using).