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.