1/2 lemon

1 C. pitted kalamata olives (about 5 oz.)

1 tsp. finely chopped fresh rosemary

1 small clove garlic, minced, sprinkled with 1/4 tsp. kosher salt, and mashed to a paste

1 to 2 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 recipe Toast Points

1/2 roasted red pepper (from a jar), thinly sliced

 

Finely zest the lemon half. Put the zest, olives, rosemary, and garlic in a food processor. Add the olive oil through the feed tube, pulsing the machine until you get a thick, uniform paste. Transfer to a bowl and stir in a squeeze of lemon juice (about 1 tsp.). Season with salt, pepper, and more lemon juice to taste. To assemble, spread the tapenade on the toasts, slice each toast into four even triangles, top each with a slice of red pepper, and serve.