INGREDIENTS

  • 3 ounces smoked oysters (drained, if using canned)
  • 6 anchovy fillets , with capers
  • 1 cup pitted black olives (quality counts!)
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh Italian parsley , chopped

DIRECTIONS

  1. Puree all ingredients (except oysters) in a food processor or blender.
  2. Ladle pureed ingredients into a bowl.
  3. Add oysters and toss gently.
  4. Garnish with parsley.
  5. Serve with toast points.