Olive Tapanade - to be used sparingly

I've been on the look out for new spreads to add to crostinis and sandwiches. I pulled together this recipe for a dinner party we threw during the holidays - and it worked out perfectly. It is a bit acidic / garlicky, but this tapanade is perfect if you're just trying to add a touch of tang and flavor to an otherwise bland dish.

Ingredients

2 tablespoons Kalamata Olives - chopped

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

2 cloves garlic, minced

1/4 cup extra virgin olive oil
salt and pepper to taste

Add all ingredients to a mini food processor and process to desired consistency. (I like mine to be a little chunky -- and not completely a paste, but to each its own.)

Spread on crostini with a mild cheese, or use sparingly to add tang to sandwiches. We made some yummy ricotta, olive tapanade, basil and cherry tomato crostinis (pictured below).