Spinach Artichoke Olive Tapenade

I wanted a light lunch, and I had the end of a week old sourdough bread. I decided to slice the bread thinly, and top it with a spinach artichoke olive tapenade. (I was going for a cross between pesto and a traditional olive tapenade.)

Ingredients:

• 2 artichoke quarters (brined, from the jar)
• 1 (or 2) large green olive(s)
• 2 handfuls of baby spinach
• 1 ounce cheese (I used a light Babybel)
• Dash or two of garlic powdeR

Instructions:

1. Toast some thin slices of sourdough bread
2. Wash and spin dry spinach
3. Place all ingredients except toast into a food processer, whirr a few times to process.

Carole's Notes:

I thought this was nice for a light lunch! This served one for lunch - it made enough tapenade to fairly thickly cover small toasts. I suggest doubling the recipe to share with others.