Tapenade with crostini
- 40 black olives, pitted
- 30ml (2 tbsp) anchovies
- 1 garlic clove
- 20ml (4 tsp) fresh oregano
- 45ml (3 tbsp) fresh flat-leaf parsley
- 30ml (2 tbsp) capers
- 30ml (2 tbsp) cognac
- 45ml (3 tbsp) olive/avocado oil
- 1 baguette, sliced
- 2 garlic cloves, halved
For the tapenade, place all the ingredients in a food processor and process until smooth. If necessary, add extra oil to adjust the consistency to your liking.
Toast the bread on both sides under a hot grill.
Rub the garlic on the hot bread and serve with the tapenade.