Sun-Dried Tomato Tapenade
1 cup sun-dried tomatoes packed in olive oil
3 fillets of anchovies
1 tablespoon, drained capers
3 to 6 tablespoons olive oil
1 minced garlic clove
about 1/2 cup packed fresh basil leaves
1 1/2 teaspoon Worcestershire sauce
Place all ingredients in a food processor and chop. Add olive oil until you get a smoother texture. Serve with crackers or slices of toasted baguette.
I serve it in a "weck" pot like the ones you buy to put the mousse de foie gras in. It is a rustic presentation.