Tapenade
Recipe from Better Homes and Gardens

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


Tapenade

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Ingredients
  • 1/2  cup
    pimiento-stuffed green olives
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  • 1/2  cup
    kalamata olives, pitted
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  • 1  tablespoon
    olive oil
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  • 1  tablespoon
    Dijon-style mustard
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  • 2  teaspoons
    balsamic vinegar
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  • 2  cloves
    garlic, minced
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  • 1/2  cup
    finelly chopped, seeded tomato
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  • 2  tablespoon
    thinly sliced green onion
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  • 1  8-ounce loaf
    baguette-style French bread, cut into 1/2-inch slices and toasted
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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.
2.
Makes 1 cup (about 24 to 30 appetizers)
Nutrition information
Calories 41, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 167 mg, Carbohydrate 6 g, Total Sugar 0 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 1%, Iron 2%. Exchanges: Starch .5. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Black Olive Tapenade
Black Olive Tapenade

This tapenade makes a superb appetizer. Delightful paired with a glass of white wine.

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