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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Tapenade

Makes: 24 to 30 servings Yield: 1 cup (24 to 30 appetizers)
Start to Finish 30 mins
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  cloves garlic, minced
  • 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)
  • Servings Per Recipe 24,
  • cal. (kcal) 41,
  • Fat, total (g) 2,
  • carb. (g) 6,
  • Monosaturated fat (g) 1,
  • fiber (g) 1,
  • pro. (g) 1,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • sodium (mg) 167,
  • Potassium (mg) 24,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Starch () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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