Citrus tapenade on garlic toasts with salmon and herring

Impress your guests when you serve this appetizer at your dinner party.

sardine starters 311 (photo credit: Nick Koon/Orange County Register/MCT)
sardine starters 311
(photo credit: Nick Koon/Orange County Register/MCT)
Citrus tapenade1 cup Kalamata olives, pitted2 ½ tablespoons drained capers, rinsed2 tablespoons extra-virgin olive oil2 tablespoons fresh orange juice1 ½ tablespoons fresh lemon juice1 tablespoon fresh lime juice1 anchovy fillet½ teaspoon finely grated orange peel½ teaspoon (scant) finely grated lemon peel¼ teaspoon finely grated lime peel
Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.
Garlic toasts with smoked salmon and herring15 pieces sliced french bread, sliced 1/4 inch thick on an angle2 garlic cloves, minced2 Tablespoons margarine, melted10 pieces smoked salmon5 pieces herringcapers (optional)fresh chives, chopped (optional)
Combine the margarine and the garlic. Brush on to the bread slices. Preheat the oven to 400 degrees. Put bread in a single layer on a jelly roll pan or on a pan with low sides. Toast bread until crisp and light brown. Cool and store in a ziplock until ready to use.
To assemble:Spread tapenade on top of garlic bread. In center, decoratively place the smoked salmon OR the herring. Sprinkle with capers and chopped chives.