Ingredients

• 1/2  cup pimiento-stuffed green olives
• 1/2  cup kalamata olives, pitted
• 1  tablespoon olive oil
• 1  tablespoon Dijon-style mustard
• 2  teaspoons balsamic vinegar
• 2  cloves garlic, minced
• 1/2  cup finelly chopped, seeded tomato
• 2  tablespoon thinly sliced green onion
• 1  8-ounce loaf baguette-style French bread, cut into 1/2-inch slices and toasted

Directions

1. In a blender or food processor combine green olives, kalamata olives, olive oil, mustard, vinegar, and garlic. Cover and blend or process until nearly smooth, scraping down sides of container as necessary. Stir in tomato, and green onion. Serve with bread slices.

2. Makes 1 cup (about 24 to 30 appetizers)