Tapenade Rolls
You'll never believe what you can do with a jar of tapenade and a loaf of sliced white. Who would have guessed? About the bread: don't get fancy - cheap sliced white is the bread of choice here.
Ingredients
12 slices white bread (about 1/2 loaf)
1 cup (250ml) jarred tapenade
1/2 cup melted butter
Method
Cut the crusts from the bread. With a rolling pin, flatten each bread slice so that is becomes as thin as possible. Spread 1 heaping tablespoon of tapenade all over the slice and roll up jelly-roll fashion as tightly as possible. Place on a baking sheet seam side down. Brush the rolls all over with the melted butter.
Bake the rolls in a pre-heated oven 425F until they are golden brown. Remove and cut into half on the diagonal.
IN A PINCH
You can make the rolls 2 days in advance (do everything up to the brushing with butter) and chill( or freeze for up to 3 weeks). If freezing, thaw before baking.
Makes 24
