Olive Tappenade

Directions

1. 1
   Preheat oven to 175 degrees
2. 2
   cut baguette into thin slices and place slices on a un greesed baking sheet Brush tops with olive oil and bake in a preheated oven until completely dried out, about 30 to 45 minutes. Check toasts periodically (bread slices can be prepared up to two days in advance and stored in a zip lock bag or storage container)
3. 3
   meanwhile, combine olives in a food processor and in short quick bursts coarsely chop. Transfer olive mixture to a small bowl. With machine running, drop garlic through feed tube of processor and mince. Add parmesan, butter and olive oil and process into a paste. Add butter mixture to bowl with olives and fold together along with the Italian parsley and jack cheese.
4. 4
   Serve in a beautiful bowl alongside crostinis.
5. 5
   The tapenade can be made a day in advance and brought back to room temp before serving.