BLACK OLIVE TAPENADE
1 4 1/2-OZ CAN PITTED BLACK OLIVES, DRAINED
3/4 CUP PITTED OIL-CURED gREEK OLIVES, DRAINED
1/3 CUP CAPERS, DRAINED
2 CLOVES GARLIC, MINCED
1/4 TSP DRIED THYME LEAVES
1 TBS DIJON MUSTARD
LEMON JUICE TO TASTE
FRESHLY GROUND PEPPER TO TASTE
3 TBS MINCED FRESH PARSLEY
1 BAGUETTE

CRUSHED GARLIC CLOVES FOR RUBBING
1. IN A BLENDER OR FOOD PROCESSOR, PUREE BOTH KINDS OF OLIVES. ADD CAPERS, GARLIC, THYME AND DIJON MUSTARD; PUREE. TRANSFER TO MIXING BOWL.
2. STIR IN LEMON JUICE AND PEPPER TO TASTE. STIR IN PARSLEY. SET TAPENADE ASIDE.
3. SLICE BAGUETTE DIAGONALLY INTO 20 SLICES. RUB SLICES LIGHTLY WITH GARLIC, AND TOAST THEM UNDER THE BROILER. SERVE TAPENADE ON GARLIC TOASTS. MAKES 10 SERVINGS = 150 CALORIES