Green Olive Tapenade

This is a scrumptious, super-fast appetizer that looks and tastes so good, you'll never guess it's light. This recipe offers an excellent way to create elegant and full-flavored appetizers, writes Teresa Spencer from Oconomowoc, Wisconsin.

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon water
• 1 tablespoon lemon juice
• 2 anchovy fillets
• 1 garlic clove, peeled
• 1/4 teaspoon pepper
• Dash sugar
• 2 cups pimiento-stuffed olives
• 14 slices French bread (1/2 inch thick), toasted

Directions:

In a food processor, combine the first seven ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread. Yield: 1-3/4 cups.