INGREDIENTS
1/2 lb
good black olives, such as kalamata, pitted and diced
3 tbsp
capers, drained
8
anchovy fillets
1
garlic clove, minced
1/2 cup
good quality olive oil
1 tbsp
fresh lemon juice
2 tsp
Dijon mustard
1 tsp
minced fresh thyme leave
1 tbsp
chopped fresh parsley leaves
1
baguette, sliced and toasted