Recipe: Grape Tapenade (with Kalamata olives and pine nuts)

GRAPE TAPENADE

This delicious new twist to the classic Mediterranean favorite brings together the flavors of California grapes, Kalamata olives, pine nuts and sage. It's a surefire conversation starter.

1 1/2 cups chopped California seedless grapes
1/2 cup chopped seedless Kalamata olives
1 Tbsp. chopped pine nuts
1 clove garlic, minced
1 tsp. chopped fresh thyme
1/2 tsp. each salt and chopped fresh sage
1/8 tsp. freshly ground pepper
1 loaf baguette bread, sliced 1/2-inch thick and toasted

Combine all ingredients except bread; mix well. Refrigerate 30 minutes to allow flavors to blend.

Drain excess liquid before serving. Serve with sliced bread.

Makes about 24 appetizers
Source: California Table Grape Commission