Herbs de Humboldt� Tapenade Crostini

¼ cup	Green olives, pitted
¼ cup	Pitted and chopped kalamata olives
2 tablespoons	Capers, chopped
1 clove	Fresh garlic, peeled and crushed
2 teaspoons	Balsamic vinegar
½ cup	Parsley, roughly chopped
¼ cup	Extra virgin olive oil
4 ounces (about 1 cup, packed)	Herbs de Humboldt�
1	Fresh baguette, sliced
3 - 4	Plum tomatoes, sliced
To taste	Salt and freshly ground pepper

For the crostini, brush both sides of sliced baguettes with extra virgin olive oil and bake at 350�F until crisp and golden. Allow to cool. For the tapenade, place first 5 ingredients and � cup parsley in a food processor and pulse until finely minced and well combined. Add extra virgin olive oil and pulse 3-4 times, set aside. Top crostini with � Tbsp of Herbs de Humboldt, then � tablespoon of tapenade, 1 slice of tomato and a sprinkle of parsley.

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