Nicoise Olive and Almond Tampenade

Ingredients

1 large baguette cut into 24 1/2 inch thick diagonal slices
5 tablespoons plus 1/4 cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper
3 garlic cloves
1 cup fresh basil leaves
3 ounces sun-dried tomatoes packed in oil, drained and coarsely chopped
3 ounces almonds, toasted and chopped
1/2 cup pitted Nicoise olives, drained
1/3 cup freshly grated Parmigiono-Reggiano cheese
3 tablespoons red wine vinegar

Preheat oven to 425F

To prepare crostini: Arrange baguette slices on a sheet pan lined with parchment paper. Brush tops with 5 tablespoons olive oil and season lightly with salt and pepper.  Bake until golden brown on top about 5 minutes; set aside.

To prepare the tapenade: To the bowl of a food processor fitted with a metal blade, add garlic, basil, sun-dried tomatoes, almonds and olives; pulse to a rough chop.  Add remaining 1/4 cup olive oil and pulse to combine.  Stop motor and add cheese and vinegar; stir by hand to combine. Taste and adjust seasoning with salt and pepper.

To serve: Spread each toasted baguette slice with about 2 teaspoons tapenade, transfer to a serving platter, and serve immediately.