easy bruschetta: olive tapendade

Olive Tapenade

Recipe adapted from the Wheat Foods Council

1 cup pitted black olives, drained
1/4 cup chopped fresh parsley
1/4 cup olive oil
1/8 tsp. red pepper flakes
1/8 tsp. hot sauce
1 clove garlic, minced
1 Tbs. fresh basil
1 Tbs. minced onion
1 Tbs. balsamic vinegar
2 Tbs. chopped pimientos

Directions

  1. Combine the first nine ingredients in a food processor and blend until smooth.
  2. Stir in the pimentos and serve.

Photo credit: Timothy Andres on Flickr.com