by Angela Pitt

Created on: December 31, 2006   Last Updated: May 04, 2007

Tapenade with Feta Cheese
12 Servings

This spunky Mediterranean spread with tease your tastebuds as you
celebrate the coming of 2007.

2 cloves garlic
2 cups whole kalamata olives, pitted
1-1/2 green olives
2 ounces anchovy fillets, rinsed
4 tablespoons capers
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
6 tablespoons fresh lemon juice
8 tablespoons extra virgin olive oil
1 cup crumbled feta cheese

Place garlic, olives. anchovies,capers, thyme, rosemary, and
lemon juice in a food processor and pulse until coarsely
combined. With the machine running, slowly drizzle the olive
oil in until a paste has developed. Place the tapenade in a
serving dish and sprinkle the surface with the crumbled feta.
Serve with toasted pita bread and toasted baguette slices.

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