Baguette with Tapenade, Olives and Onions
- 200 grams green Olives (pitted)
- 40 grams chopped almonds
- 2 tablespoons grated Parmesan
- 1 teaspoon pickled, green peppercorns
- 5 tablespoons olive oil
- lemon juice
- freshly ground peppers
- 2 onions
- 4 pieces Baguette
For the olive spread, drain the olives. Toast the almonds in a dry pan, then let cool. Puree the olives, almonds, parmesan cheese, peppercorns, and 4 tablespoons of oil in a blender. Puree until a paste forms. Season to taste with salt, pepper, and lemon juice.
Peel the onions and cut into rings. Sweat until translucent in the remaining oil. Toast the beaguettes under the broiler, and spread with the olive paste. Top with onions and olives, garnish with the basil, and serve.