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(recipe, Carrie Floyd)
My friend Catherine came up with this recipe, which makes an excellent crostini when spooned onto toasted bread slices. This tapenade would also be delicious on grilled tuna, or tossed with pasta. If serving it with pasta, I recommend puréeing it to a finer texture and thinning it with additional olive oil.
Be sure to check out Carrie Floyd's Kitchen Limbo on eating in-season tomatoes.