This olive-based condiment makes a wonderful topping for crostini. Use it on sandwiches too.
- Makes: 24 servings
- Yields: 1 cup (24 to 30 appetizers)
- Start to Finish: 30 mins
cup pimiento-stuffed green olives
cup kalamata olives, pitted
tablespoon olive oil
tablespoon Dijon-style mustard
teaspoons balsamic vinegar
cloves garlic, minced
cup finely chopped, seeded tomato
tablespoons thinly sliced green onion
8 ounce loaf baguette-style French bread, cut into 1/2-inch slices and toasted
- 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