Olive Tapenade Toasts

Directions

1. 1
   In a small bowl, cover the anchovy fillets with the milk and let soak for 30 minutes.
2. 2
   Drain the anchovies and add them to a food processor along with the olives and mustard.
3. 3
   Process to a paste.
4. 4
   With the machine on, slowly pour in the olive oil to make a smooth puree.
5. 5
   Top each Crostini Toast with a heaping teaspoon of tapenade.