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Kalamata Olive Tapenade Crostini
Serves 8
Time 10 min
Rich and fruity, Kalamata olives make for a flavorful tapenade. Use a whole wheat sourdough or crusty baguette for the crostini to contrast the tapenade's rich flavor.
Special Diets:
Ingredients
- 3/4 cup extra-virgin olive oil
- 8 cloves garlic, minced or pressed
- 1 cup Kalamata olives, drained and chopped
- 1 tablespoon capers, drained
- 1/2 teaspoon red wine vinegar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 loaf fresh bread, sliced and toasted
Method
Heat oil over medium-low heat in a saucepan.
Add garlic and cook 2 to 3 minutes.
Add olives, capers, vinegar, salt and pepper and heat until garlic is lightly browned, about 3 minutes more.
Remove from heat and spoon tapenade onto bread slices. Serve warm.
Nutritional Info:
Per serving: about 2 tablespoons and 2 toasts, 360 calories (220 from fat), 25g total fat, 3.5g saturated fat, 0mg cholesterol, 550mg sodium, 27g carbohydrates (1g dietary fiber, 0g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3/4 cup extra-virgin olive oil
- 8 cloves garlic, minced or pressed
- 1 cup Kalamata olives, drained and chopped
- 1 tablespoon capers, drained
- 1/2 teaspoon red wine vinegar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 loaf fresh bread, sliced and toasted