Perfect Salmon Tapenade

2 cans (6 oz.) “drained” pink salmon
¼ cup “fresh” lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon fresh “chopped” rosemary
½ teaspoon anchovy paste
2 “chopped” garlic cloves
Salt and fresh ground pepper to taste
Fresh Italian parsley sprigs or dill for garnish
Crackers or crostini

Add the rosemary and garlic to a food processor and chop/mix briefly. Pour in the lemon juice, olive oil, salmon, salt, and pepper. Pulse mix until mixture has a smooth consistency. Do not over mix.

Spread a generous amount of tapenade on warm crostini or serve in a Ramekin (or Mason jar) alongside an assortment of crackers.

This appetizer also may be served slightly chilled or cold.

Diva Tips:

• Fresh “snipped” dill or Italian parsley sprigs are an excellent garnish on top.
• This tapenade may be prepared a day in advance and refrigerated before serving.
• Leftover tapenade will keep for 2-days in the refrigerator.