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