Sicilian Tapenade Bruschetta
1 loaf of French bread or baguette, cut into half-inch slices
½ cup olive oil
1 garlic clove, peeled
Use a bread knife to cut the bread into half-inch slices. Brush both sides of each slice with a light, even coating of extra virgin olive oil. Place on a hot grill (direct, high heat) for approximately one minute per side, until golden brown, with some char marks on the edges and center.
Remove from the grill and lightly rub the clove of garlic over one side of each slice.
2 cups olives, pitted and drained if from a jar (Spanish green olives or Kalamata work great)
1½ tablespoon capers
3 cloves garlic, minced
3 anchovy fillets (packed in oil variety)
¼ cup parsley, stems removed
⅓ cup grated parmesan cheese
Juice from half a lemon
Juice from half an orange
Zest from half an orange
½ cup extra virgin olive oil
Pepper to taste
Combine all ingredients but the oil in a food processor and pulse repeatedly until coarsely chopped. Scrape the sides as needed.
Turn the processor on and run continuously while adding the olive oil in a slow, steady stream until fully absorbed in the mixture.
Taste and add black pepper as desired (the anchovies and capers will provide salt). Serve over grilled bruschetta.
To Store: Transfer to an airtight container and refrigerate for up to one week, or freeze in small amounts for up to four months.