Back to Olive Tapenade

Print Options

 
 
 Print

Olive Tapenade Recipe

To tie into the Mediterranean feel of this Easter dinner, we created these easy appetizers. The salty tapenade pairs well with the toasted baguette slices.—Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min. YIELD:15 servings

Ingredients

  • 1 tablespoon capers, drained
  • 2 teaspoons olive oil
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1 teaspoon lemon juice
  • 1/2 teaspoon anchovy paste
  • 1/8 teaspoon pepper
  • 20 Greek olives, pitted and finely chopped
  • 15 slices French bread baguette (1/4 inch thick), toasted

Directions

  • 1. In a small bowl, combine the first six ingredients. Add olives; toss to coat. Serve with baguette slices. Yield: 15 appetizers.

Nutritional Facts

1 baguette slice with 2 teaspoons tapenade equals 52 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 154 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.