Preparation Time: 30 minutes
1 cup grilled eggplant, diced
1 cup green olives, pitted and diced
1 cup black olives, pitted and diced
1/4 cup pine nuts, toasted
3 whole anchovies fillets, minced
1 tablespoon lemon juice
1 whole lemon zest, grated fine
2 cloves garlic, roasted and minced
salt and fresh ground pepper to taste
20 french bread chips or toast points
lemon peel and greens for garnish
1. Mix all ingredients in a bowl except bread and toss to coat.
2. Season with salt and pepper.
3. Top each toast point with tapenade.
4. Garnish with lemon peel and finely diced greens.