Olive Tapenade with Garlic Toasts|
Black Olive Tapenade with Garlic Toasts
4 oz Can pitted black olives;
4 oz Can oil-cured Greek olives;
-pitted and drained
1/3 c Capers; drained
2 Garlic cloves; mince
1/4 ts Dried thyme
1 tb Dijon mustard
Freshly ground pepper
3 tb Fresh parsley; minced
1 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
Source: Vegetarian Times, Jan 94/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini