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Add a photoRaciónes: 12
Ingredientes
- 1 (13 ounce) pkg. French baguettes
- 1/3 c. extra virgin olive oil
- 1 (14 ounce) can artichoke hearts, liquid removed & finely minced
- 1 (4 ounce) can sliced mushrooms, liquid removed & finely minced
- 1 (2 ounce) jar diced pimiento, liquid removed
- 3/4 c. pitted ripe olives, minced
- 1/4 c. minced green pepper
- 1/4 c. minced celery
- 3/4 c. extra virgin olive oil
- 1/4 c. white wine vinegar
- 2 T water
- 1 clove garlic, crushed
- 1 teaspoon dry Italian seasoning
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1/8 teaspoon dill
Direcciones
- Cut bread with a serrated knife into 3/8-inch thick rounds. Lightly brush tops using 1/3 cup extra virgin olive oil; place on baking sheets, and bake at 400 degrees for 8 to 10 min or possibly till crisp and golden. Set aside. (Toast rounds can be stored in an airtight container up to 2 weeks.)Put together artichokes and next 5 ingredients. Put together 3/4 cup extra virgin olive oil and remaining ingredients in a large jar; cover tightly and shake vigorously. Pour mix over artichoke mix; cover and refrigerate up to 1 week. Drain before serving; serve with toast rounds. Makes about 4 dozen appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 12 servings | |
| Calories 318 | |
| Calories from Fat 309 | 97% |
| Total Fat 34.64g | 43% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 146mg | 6% |
| Potassium 47mg | 1% |
| Total Carbs 1.41g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.38g | 0% |
| Protein 1.48g | 2% |
