Multigrain Toast and Red Pepper Tapenade

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Multigrain Toast and Red Pepper Tapenade
Photo: Randy Mayor; Styling: Claire Spollen
Olives, red bell peppers and garlic blended in a food processor is a savory, bright combination to serve over multigrain toast.

Serves 4 (serving size: 1 bread slice and 1 1/2 tablespoons tapenade)


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4 (1-ounce) multigrain bread slices
2 tablespoons slivered almonds
1 tablespoon olive oil
1 small garlic clove
2 ounces drained bottled roasted red bell peppers
1/2 ounce pitted kalamata olives


Preheat broiler to high. Arrange bread slices on a baking sheet. Broil 1 minute on each side or until toasted. Place almonds, olive oil, garlic clove, roasted red bell peppers, and kalamata olives in the bowl of a food processor. Pulse until mixture is finely chopped. Spread tapenade evenly over bread slices.

Created date

June 2014

Nutritional Information

Calories 132
Fat 6.9 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 202 mg
Calcium 0.0 mg