| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Pitted black olives, Calamata |
| 1 |
|
Clove garlic, finely chopped |
| 1 |
tb |
Capers, drained |
| 1/4 |
c |
Olive oil |
|
|
Loaf french bread, or Italian |
INSTRUCTIONS
PREPARATION: In a food processor, combine pitted olives, garlic and capers
and process briefly to blend. With motor running, slowly add olive oil
through feed tube and process until well blended, but with a little
texture. Transfer to a bowl, cover tightly. Can be prepared several days
ahead. Slice bread into 1/4 inch slices and toast in 400 degree oven about
1 min per side. Serve as appetizer or as a "crouton" with salad course.
Posted to MC-Recipe Digest V1 #293
Date: Mon, 11 Nov 1996 08:54:38 +0100
From: Mary Ellen <ldyspark@buffnet.net>
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