Olive Tapenade with Baked Feta

Ingredients

1 sourdough baguette, cut into 1” slices

1 cup Castelvetrano olives, pitted

½ cup Kalamata olives, pitted

¼ cup loosely packed fresh parsley

1 tablespoons capers, drained

¼ cup extra virgin olive oil

1 teaspoon lemon juice

2 oz. feta cheese crumbles

Smoked paprika

Directions

Preheat oven to 350 degrees.  Line baking sheet with parchment and place baguette slices on top.

Make sure olives, parsley, and capers are well drained and patted dry. In a food processor combine olives, parsley, capers, olive oil, and lemon juice.  Pulse for 5 to 10 seconds, scrape and then pulse again- continue until desired consistency is reached.

Spread tapenade on baguette slice.

Sprinkle feta over the top.

Season with smoked paprika.

Bake for 15 minutes.

Remove from oven and serve.