Tomato and Olive Tapenades (with blurry photo!)

These are two tapenades we used to make at a restaurant I worked at in Minnesota. I love tapenades and would be hard-pressed to pick a favorite. They are so easy to put together and will keep for weeks (or longer). I make my crostini using a good baguette (I usually buy at Panera, sometimes using a whole-grain baguette), cut into about 1/4" slices, brush with olive-oil, and bake at 325 for about 15 minutes. I usually turn them over and bake maybe another 5 minutes or so until crisp.

OLIVE TAPENADE (this is the full recipe, I usually half it and gives me plenty to snack on for a few weeks.....Jim doesn't eat much of it)

8 oz green olives, chopped

16 oz black olives, chopped

4 oz sun dried tomatoes, chopped (I use smoked SDTs)

16 oz marinated artichoke hearts, chopped

2 1/2 Tbsp garlic

1 tsp red pepper flakes

1/4 tsp cayenne

1 cup olive oil

That's it. Just mix it up and mmmmmm........enjoy!

TOMATO TAPENADE (again, I usually 1/2 this recipe)

10 Roma tomatoes, diced

1/2 cup basil, chopped

1/4 cup red onion, diced

2 Tbsp olive oil

1/2 lime, juiced

2 garlic cloves, diced

1 tsp salt

1/4 coarsely-ground black pepper

Mix, then just pour a bunch of balsamic vinegar until it's soupy. Serve on crostini.