- 3 cloves garlic
- 1 anchovy fillet
- 2 tablespoons extra virgin olive oil
- ½ cup green olives, pitted
- One 6-ounce jar artichoke hearts, drained and chopped
- 4 to 5 sun-dried tomatoes, packed in oil, drained, chopped
- 3 tablespoons toasted walnut pieces, chopped
- 1 tablespoon green peppercorns packed in brine, drained
- 1 tablespoon lemon juice, preferably fresh
- 1 teaspoon minced lemon zest
- ¼ teaspoon coarsely ground black pepper
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped flat-leaf parsley
- 6 slices day-old Italian or country style bread, sliced ¾ inch thick, toasted and brushed with olive oil
- Place the garlic and anchovy in a bowl and mash with the back of a spoon to make a paste, adding a little of the oil if necessary.
- Place the garlic paste, remainder of the oil, olives, artichokes, tomatoes, walnuts, green peppercorns, lemon juice, and zest in a blender or food processor and pulse to make a chunky paste.
- Combine the paste with the black pepper and cheese in a bowl and stir to mix. Allow the tapenade to sit at room temperature for 30 minutes to blend the flavors. Taste and adjust the seasonings.
- Add the parsley, put in a bowl, and serve with the crostini on the side.