Tapenade à la Caren McSherry:
1 head garlic, roasted (see Note)
1 c. kalamata olives, pitted
2 tbsp. (30 mL) capers, drained and blotted on paper towel
2-to-3 anchovy filets
1 tsp. (5 mL) fresh thyme, chopped
2 tbsp. (30 mL) dark rum
1/4 c. (60 mL) olive oil
1/2 tsp. (2.5 mL) coarsely ground pepper
Add peeled garlic cloves, olives, capers, anchovies, and thyme in food processor or mini-prep. Pulse 10-to-15 times until slightly chunky. Add rum and olive oil, pulsing just until combined. Add pepper. Serve with crackers, baguette slices, or Crostini. Makes about 2/3 c. (160 mL).
Note: See the Index for How to Roast a Head of Garlic two different ways. My favorite? Preheat oven to 325 deg. F. slice about 1/4-in. (0.6 cm) from the top of clove/s, wrap in foil, and bake until garlic is soft, about 40 min. Cool and peel.