Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Christine Burns Rudalevige
Recipe by Cooking Light August 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

132 calories; fat 6.9g; saturated fat 0.7g; sodium 202mg.
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