This chutney is great served as a dip/spread along with a sliced baguette or pita chips.
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
1 loaf Italian bread cut into 24 pieces 1/2 inch thick
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.