Truffled Olive Tapenade

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Cheeky Kitchen


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1 (6.5 ounce) can black olives

1 (7 ounce) can mushrooms

1 clove garlic

1/2 tablespoon toasted garlic (optional)

1 sage leaf or several small leaves of fresh rosemary

1 tablespoon truffle oil

1/2 teaspoon salt

1 baguette, sliced in half lengthwise, then into 4 inch pieces

1/4 cup melted butter

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