I was invited last minute, which is very common here in Italy, to join my neighbors for dinner last week. Not wanting to show up empty-handed I decided to create an olive tapenade from some leftover Puttanesca sauce I had on hand. I always thought my recipe would make a nice bruschetta topping and here was a chance to put my theory to the test. I put about 3/4 cup of the sauce into a mini electric chopper and added about 20 small, pitted olives, two anchovies, a tablespoon of capers, a large garlic clove, a drizzle of fresh olive oil and a small squeeze of fresh lemon. Flatteringly, the group declared it was a hit. I thought so too! .
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