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1 1/2 cups pitted green olives
1 1/2 cups pitted black olives
6 anchovy fillets, rinsed and patted dry
3 oz capers, rinsed
3 tablespoons coarsely chopped Italian parsley
6 cloves garlic, finely chopped
3 oz fresh lemon juice
1 teaspoon white pepper
6 oz olive oil
50 thin baguette slices
100 pimiento strips
Place olives, anchovies, capers, parsley, garlic, lemon juice and pepper in food
processor and mix briefly. Scrape down sides, add 4 oz oil and mix again
briefly. Mix should be chunky; don't blend long enough to puree.
(Can be made ahead of time and refrigerated.)
Preheat oven to 350. Brush baguette slides lightly with remaining olive
oil, and place them on baking sheet. Bake until golden brown, about 10-15
minutes.
Place a tablespoon of olive mix on each baguette piece, and top with two
pimiento strips.
Makes 50 pieces.