Olives and olive oil, two mainstays of the Mediterranean diet, come together in this savory spread. It's traditionally made with a mortar and pestle (pound until smooth), but a blender works just as well--and more quickly. Ducasse recommends Niçoise olives, but kalamatas work well, too.
5 ounces black Niçoise olives, pitted
1/2 garlic clove
1 salted anchovy fillet, boned and rinsed well
5 basil leaves, chopped
1 tablespoon capers, drained
7 tablespoons olive oil
8 thin slices whole-wheat or multigrain baguette, toasted
How to Make It
In a blender, combine first 5 ingredients (through capers).
With the blender running, add oil; blend until slightly chunky. Divide among toasts.
Nature: Simple, Healthy, and Good by Alain Ducasse, Paul Neyrat, and Christophe Saintagne (Rizzoli). Copyright 2012.