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Multigrain Toast and Red Pepper Tapenade

Photo: Randy Mayor; Styling: Claire Spollen

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

Olives, red bell peppers and garlic blended in a food processor is a savory, bright combination to serve over multigrain toast.


  • 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

Nutrition 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

How to Make It

  1. 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.