Crostini With Olive Tapenade

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1 country-style baguette

Olive oil or garlic and shallot-infused olive oil


7 ounces pitted and finely chopped kalamata olives (approximately 11 ounces


7 ounces pitted and finely chopped green olives (approximately 11 ounces

4 ounces capers, rinsed

2 ounces anchovies, rinsed and finely chopped

Zest of 1 lemon

1/4 cup fresh lemon juice

1/4 cup + 2 tablespoons brown tequila

1/4 cup extra virgin olive oil

1 teaspoon freshly cracked black pepper

Sea salt to taste

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