Tapenades

I'm finding myself putting tapenade on all kinds of things--toasted baguette slices, cooked chicken, sandwiches (turkey, havarti, good bread, panini press....mmm). So simple: good olives, roasted peppers, tomatoes (some fresh, some sun-dried), garlic, lots of fresh parsley, a drizzle of olive oil, a splash of balsamic vinegar....chop it all up and you're good to go. It keeps quite a while, given that just about everything in it is already somewhat preserved.

Over-the-top appetizer: baguette slice, round of chevre goat cheese, nice dollop of tapenade, and bake for 5-7 minutes.