| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Appetizers |
8 |
Servings |
INGREDIENTS
| 12 |
oz |
Olives; ripe, pitted |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Pine nuts; toasted |
| 2 |
lg |
Garlic cloves; minced |
|
|
Salt and pepper; to taste |
| 1 |
|
French bread loaf; baguette |
|
|
Roasted red peppers |
INSTRUCTIONS
In food processor, blend olives, olive oil, pine nuts and garlic. Season
olive paste to taste with salt and pepper. Place bread slices in single
layer on baking sheet. Bake in 350 deg. F. for 10 minutes, or until lightly
toasted. Spread olive paste on toast. Top with roasted pepper pieces.
Season with freshly ground pepper. Serve immediately.
NOTES : Made for Superbowl '98. Made the spread up the day before. The
garlic mellowed out overnight, could maybe use more. For best results
purchase the bread the day you intend to use it. If you can't, slice it the
day you buy it because it drys out very fast. This could be used as a pasta
sauce if the olives were coarsely chopped.
Recipe by: Laurie Coleman
Posted to TNT Recipes Digest by JoAnn <joannr@pclink.com> on Mar 05, 1998
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