Crostini with Sun-Dried-Tomato Tapenade |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 36 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup pitted Kalamata olives or other brine-cured black olives | 3/4 cup drained oil-packed sun-dried tomatoes | 2/3 cup olive oil |
| 1/4 cup drained capers | 3/4 teaspoon dried oregano | 1 French-bread baguette, cut into 1/2-inch-thick slices |
| additional olive oil | ||
| 1 | Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. |
| 2 | Preheat oven to 350 F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve. |