This chutney is great served as a dip/spread along with a sliced baguette or pita chips.
Ingredients:
15 sun fired tomatoes packed in oil, drained
8 large black olives, pitted
1 medium garlic clove
2 tbsp whole fresh parsley leaves
2 tbsp extra virgin olive oil
salt
1 loaf Italian bread cut into 24 pieces 1/2 inch thick
Method:
Place the sun-dried tomatoes, olives, garlic, parsley and thyme in the work bowl of a food processor or a blender . Pulse, scraping down the sides of the bowl as needed, until all the ingredients are coarsely chopped. Pulse in oil, 1 tbsp at a time to form a smooth but a still slightly coarse paste.
Scrape the purée into a small bowl. Add salt to taste.
Preheat the oven to 400 degree F. Place the bread slices on a baking sheet. Bake, turning the slices once, until they are lightly browned and crisp. Place the toasted bread slices on splatter and spread 1 generous teaspoon of the purée over each slice. Serve immediately.
Kai Ruchi 
A delicious spread for the bread! I love the flavours.
Sun dried tomato and olives make a fabulous combo. The essence of Italian flavours. I’ll have to make this soon…so lovely!
Definitely delicious and worth to try recipe!!
definitely good for dipping…
pretty damn beautifully captured too….
Deepti, a beautiful, colorful and delicious topping for some lovely crostini – I really enjoy cooking with flavorful and versatile sun-dried tomatoes too, they add such depth of flavor to so many dishes.
Wonderful recipe!
Have a great weekend,
Andrea
This sounds like a delicious spread!
What a flavoursome spread, time for some grilled bread and olive oil on the side 😀
Cheers
Choc Chip Uru
I would actually add this to a sandwich.
I think we are both on olive mood! Delicious spread!