Many toppings go well with Moonshot crackers, but this Olive Tapenade on the Rosemary and Garlic variety is particularly delightful.
1 ½ C. pitted, brine-cured olives
1 tsp. anchovy paste or 2 anchovy filets, minced
3 Tbs. capers rinsed
1 ½ Tbs. parsley coarsely chopped
3 cloves garlic roasted if desired
3 Tbs. fresh lemon juice (about 2 lemons)
Pink or Kosher salt and fresh ground black pepper
¼ C. olive oil
In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse 2 to 3 times until coarsely chopped.
Drizzle in olive oil and pulse a few more times until chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper and serve at room temperature.