| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Vegan, Side dish, Holiday, Vt | 8 | Servings |
INGREDIENTS
| 4 | oz | Can pitted black olives; drained |
| 4 | oz | Can oil-cured Greek olives; pitted and drained |
| 1/3 | c | Capers; drained |
| 2 | Garlic cloves; mince | |
| 1/4 | ts | Dried thyme |
| 1 | tb | Dijon mustard |
| Lemon juice | ||
| Freshly ground pepper | ||
| 3 | tb | Fresh parsley; minced |
| 1 | Baguette; sliced on the diagonal, rubbed lightly with garlic and toasted |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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