Truffle Tapanade
Baguette bread sliced 1/4" thick
Olive oil to brush on baguette slices
3/4 cup organic mushrooms
2 cup pitted organic black olives (or specialty if you prefer)
1/2 cup pitted organic green olives
1/2 cup organic sundried tomatoes
4 cloves organic garlic
1/2 teaspoon unrefined salt
freshly cracked black pepper to taste
1/2 cup chopped fresh tomatoes
Carlina’s Cucina Truffle infused olive oil

Lightly brush the baguette slices with olive oil. Place on a cookie sheet, broil for approximately 2 to 3 minutes. Turn the slices over and broil for another 1 to 2 minutes, do not burn. Remove from broiler and cool. They can be made 1 day ahead and kept at room temperature.

In a food processor mix the mushrooms, olives, sundried tomatoes, garlic, salt and pepper. If not serving immediately, cover and refrigerate.

Place 1 teaspoon of the tapanade on each crostini. Top with a few fresh tomatoes and drizzle lightly with the truffle oil. Serve immediately.