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Lemon-Olive Spread
Ingredients
-
1/2
cup fresh Italian or French bread crumbs
-
1
cup chopped, pitted ripe olives (about 18 to 20 extra-large olives)
-
1/2
teaspoon finely shredded lemon peel
-
1
tablespoon lemon juice
-
1
teaspoon coarse-grain mustard
-
1
clove garlic, minced
-
1
baguette-style French bread
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3
cherry tomatoes, cut into wedges (optional)
-
Fresh oregano (optional)
Directions
1. Place Italian bread crumbs in a food processor bowl. Cover and process crumbs until very fine. Add the olives, lemon peel, lemon juice, mustard, and garlic; process to a paste like consistency.
2. To serve, cut baguette-style bread into 1/2-inch slices. Spread each slice with olive mixture. If desired, top each with a tomato wedge and garnish with fresh oregano. Makes 12 one-tablespoon servings.
Nutrition Facts
(Lemon-Olive Spread)
- Servings Per Recipe 12,
- Calories 15,
- Carbohydrate (gm) 1,
- Fat, total (gm) 1,
- Sodium (mg) 49,
- Percent Daily Values are based on a 2,000 calorie diet
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