Bruschetta with Rustic Green Olive Tapenade

• 1 clove garlic
• 2 salt-packed anchovies, rinsed and filleted, or 4 oil-packed anchovy fillets
• Kosher salt
• 1/2 lb. green olives, such as Picholine or Lucques, rinsed and pitted
• 3 Tbs. capers, rinsed well
• 1 tsp. finely chopped fresh savory leaves (optional)
• 3 Tbs. chopped fresh flat-leaf parsley
• 1/4 cup extra-virgin olive oil
• 2 hard-cooked eggs, peeled and roughly chopped
• 1 recipe Basic Bruschetta

With a mortar and pestle, pound the garlic and anchovies to a smooth paste with a pinch of salt.

In a food processor, combine the olives and capers and pulse until the ingredients are roughly chopped. Transfer the mixture to a bowl and stir in the garlic-anchovy paste, herbs, olive oil, and eggs. Spread the tapenade on the grilled bread.