Sun-Dried Tomato Tapenade With Crostini

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Ingredients

2 cups boiling water

1 cup sun-dried tomatoes, packed without oil (about 3 ounces)

1/2 cup kalamata olives, pitted

2 tablespoons dried basil

2 tablespoons fresh lemon juice

1 garlic clove, minced

2 teaspoons olive oil

72 (1/2-inch-thick) slices diagonally cut French bread baguette (about 2 loaves)

Cooking spray

Chopped fresh parsley (optional)

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