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Ingredients

• 1/2   lemon
• 1 cup  pitted kalamata olives (about 5 ounces)
• 1 teaspoon  finely chopped fresh rosemary
• 1   small clove garlic, minced, sprinkled with 1/4 teaspoon kosher salt, and mashed to a paste
• 1 to 2 tablespoons  extra-virgin olive oil
•   Kosher salt and freshly ground black pepper
• 1 recipe  Toast Points
• 1/2   roasted red pepper (from a jar), thinly sliced

Description

Finely Zest The Lemon Half. Put The Zest, Olives, Rosemary, And Garlic In A Food Processor. Add The Olive Oil Through The Feed Tube, Pulsing The Machine Until You Get A Thick, Uniform Paste. Transfer To A Bowl And Stir In A Squeeze Of Lemon Juice (about 1

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