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Makeover Green Olive Tapenade
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2 tablespoons olive oil
1 tablespoon water
1 tablespoon lemon juice
2 anchovy fillets
1 garlic clove, peeled
1/4 teaspoon pepper
Dash sugar
2 cups pimiento-stuffed olives
14 slices French bread (1/2 inch thick), toasted
In a food processor, combine the first seven ingredients; cover and process until
smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted
French bread.
Yield: 1-3/4 cups.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |