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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