Tapenade

This olive-based condiment makes a wonderful topping for crostini. Use it on sandwiches too.

2 users rated this recipe an average rating of 3.0
Makes:
24 servings
Yields:
1 cup (24 to 30 appetizers)
Start to Finish:
30 mins
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Tapenade

Ingredients
1/2
cup pimiento-stuffed green olives
1/2
cup kalamata olives, pitted
1
tablespoon olive oil
1
tablespoon Dijon-style mustard
2
teaspoons balsamic vinegar
2
1/2
cup finely chopped, seeded tomato
2
tablespoons thinly sliced green onion
1
8 ounce loaf baguette-style French bread, cut into 1/2-inch slices and toasted

Directions

  1. In a blender or food processor combine green olives, kalamata olives, olive oil, mustard, vinegar, and garlic. Cover and blend or process until nearly smooth, scraping down sides of container as necessary. Stir in tomato and green onion. Serve with bread slices. Makes 1 cup (about 24 to 30 appetizers).

Nutrition Facts

(Tapenade)
    Per serving:
  • 41 kcal cal.,
  • 2 g fat
  • 1 g monounsatured fat),
  • 167 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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