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
How to Make It
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.
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