Black Olive Tapenade With Garlic Toasts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Holiday, Side dish, Vegan, Vegetarian, 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 | t | Dried thyme |
| 1 | T | Dijon mustard |
| Lemon juice | ||
| Freshly ground pepper | ||
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 32
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 396.2mg
Potassium: 109.1mg
Carbohydrates: 3.5g
Fiber: 1.8g
Sugar: <1g
Protein: 1.6g