Olive Tapenade

Name: Olive Tapenade
Prep time: 20 min
Total time: 20 min
Yield: 15 appetizers.
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

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

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

In a small bowl, combine the first six ingredients. Add olives; toss to coat. Serve with baguette slices.

Nutrition Facts

1 each: 52 calories, 3g fat (0 saturated fat), 1mg cholesterol, 154mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Olive Tapenade in Holiday & Celebrations Cookbook 2008