Black olive tapenade with garlic toasts

Yield: 8 servings

Measure Ingredient
4 ounces Can pitted black olives; drained
4 ounces Can oil-cured Greek olives; pitted and drained
⅓ cup Capers; drained
2 \N Garlic cloves; mince
¼ teaspoon Dried thyme
1 tablespoon Dijon mustard
\N \N Lemon juice
\N \N Freshly ground pepper
3 tablespoons Fresh parsley; minced
1 \N Baguette; sliced on the diagonal, rubbed lightly with garlic and toasted

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

Similar recipes