Multigrain Toast and Red Pepper Tapenade

Name: Multigrain Toast and Red Pepper Tapenade
Yield: Serves 4 (serving size: 1 bread slice and 1 1/2 tablespoons tapenade)
Ingredients: 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; ½ ounce pitted kalamata olives

1 Rating
1 Review

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

By 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)

Nutrition Info

Ingredients

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
½ ounce pitted kalamata olives

Directions

Step 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.

Advertisement

Nutrition Facts

Per Serving:

132 calories; fat 6.9g; saturated fat 0.7g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 0g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 202mg; calcium 0mg.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Multigrain Toast and Red Pepper Tapenade

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Multigrain Toast and Red Pepper Tapenade

Account

Multigrain Toast and Red Pepper Tapenade

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Multigrain Toast and Red Pepper Tapenade