Lemon-Olive Spread
Spread on baguette slices and top with cherry tomatoes and fresh oregano for an easy low-cal and low-fat appetizer.
Ingredients
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1/2 cup fresh Italian or French bread crumbs
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1 cup chopped, pitted ripe olives (about 18 to 20 extra-large olives)
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1/2 teaspoon finely shredded lemon peel
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1 tablespoon lemon juice
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1 teaspoon coarse-grain mustard
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1 clove garlic, minced
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1 baguette-style French bread
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3 cherry tomatoes, cut into wedges (optional)
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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 information
Calories 15, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 49 mg, Carbohydrate 1 g, Fiber 0 g, Protein 0 g.
Percent Daily Values are based on a 2,000 calorie diet
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