Topping - Cognac n’ Herb Tapenade (Monaco)

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Chowhound
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Topping - Cognac n’ Herb Tapenade (Monaco)

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monaco.food_.img_5198.jpg
1/4 cup capers
2-4 anchovies
1/3 sprigs rosemary, freshly chopped (or to taste)
2-3 sprigs thyme, freshly chopped (or to taste
2 cups oil-cured black olives, pitted
1Tbsp Cognac
cracked black pepper, to taste

Give everything a chop (rough or fine). Combine with a splash of cognac and black pepper. Give it a taste and add some black pepper and possibly more herbs, if desired. Serve on top of toasted French bread.
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