Black olive tapenade with garlic toasts
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Can pitted black olives; drained |
| 4 | ounces | Can oil-cured Greek olives; pitted and drained |
| ⅓ | cup | Capers; drained |
| 2 | Garlic cloves; mince | |
| ¼ | teaspoon | Dried thyme |
| 1 | tablespoon | Dijon mustard |
| Lemon juice | ||
| Freshly ground pepper | ||
| 3 | tablespoons | 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
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