Manchego Toast with Olives

This is a use up your leftover condiments recipe.

1 cup Spanish green olives
1 tablespoon capers
1 clove garlic, minced
zest of 1 lemon, plus more for garnish
1 teaspoon sugar
¼ cup extra virgin olive oil
1 baguette, sliced
2-3 tablespoons softened butter
1 ½ cups grated Manchego cheese (you can also substitute parmesan, asiago, whatever you want)
fresh black pepper


Rinse the olives and place them in a food processor along with the capers, garlic, lemon zest, sugar, and olive oil. Pulse for about 2 minutes, until smooth.
Spread one side of each slice of bread with a thin layer of butter and place onto a sheet pan. Toast lightly under the broiler (set to low), for about 1-2 minutes. Flip over and toast for another minute.
Spread tapenade onto each toast (the unbuttered side) and sprinkle with cheese. Broil until cheese is melted. Garnish the toasts with plenty of lemon zest and cracked black pepper.

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