Black Olive Tapenade With Garlic Toasts Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Can pitted black olives, drained
4 ounce: Can oil-cured Greek olives, pitted and drained
1/3 cup: Capers, drained
2: Garlic cloves, mince
1/4 tsp: Dried thyme,
1 tbsp: Dijon mustard,
Lemon juice,
Freshly ground pepper,
3 tbsp: Fresh parsley, minced
1: Baguette, sliced on the diagonal, rubbed lightly with garlic and toasted
Directions:
In a blender or food processor, puree olives.
Add capers, garlic, thyme and dijon mustard; puree.
Transfer to mixing bowl.
Add lemon juice and pepper to taste to pureed mixture.
Stir in parsley. Serve surrounded by garlic toasts.
Serves 6 to 8.
Per serving: 161 cal; 4 g prot; 7 g fat; 19 carb; 0 chol; 832 mg
sod; 2 g fiber; vegan
Source: Vegetarian Times, Jan 94/MM by DEEANNE
Source from luhu.jp
Add capers, garlic, thyme and dijon mustard; puree.
Transfer to mixing bowl.
Add lemon juice and pepper to taste to pureed mixture.
Stir in parsley. Serve surrounded by garlic toasts.
Serves 6 to 8.
Per serving: 161 cal; 4 g prot; 7 g fat; 19 carb; 0 chol; 832 mg
sod; 2 g fiber; vegan
Source: Vegetarian Times, Jan 94/MM by DEEANNE
Source from luhu.jp