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Ingredientes
- 1 c. pitted Kalamata olives (or possibly other brine-cured black olives)
- 3/4 c. liquid removed oil-packed sun-dry tomatoes
- 2/3 c. extra virgin olive oil
- 1/4 c. liquid removed capers
- 3/4 tsp dry oregano
- 1 x French-bread baguette cut 1/2"-thk slices Additional extra virgin olive oil
Direcciones
- Using on/off turns, finely chop olives and tomatoes in processor. Add in 2/3 c. oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; chill. Bring to room temperature before using.)
- Preheat oven to 350 degrees. Place bread slices on baking sheet. Brush lightly with additional oil. Bake till golden brown, about 10 min. Spread tomato tapenade on toasts and serve.
- This recipe yields about 36 pcs.
- Yield: 36 pcs
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 314g | |
| Calories 1425 | |
| Calories from Fat 1392 | 98% |
| Total Fat 157.25g | 197% |
| Saturated Fat 21.69g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2211mg | 92% |
| Potassium 39mg | 1% |
| Total Carbs 10.35g | 3% |
| Dietary Fiber 5.5g | 18% |
| Sugars 0.17g | 0% |
| Protein 2.08g | 3% |
