Tapenade with Crostini
Along the French Riviera, this black-olive spread invariably contains an anchovy or two, but you may do without. Source: EatingWell Magazine, March/April 1995
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate the tapenade (Step 1) for up to 1 week. The crostini (Steps 2-3) may be baked several hours in advance, allowed to cool to room temperature, then wrapped and stored at room temperature.
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
Nutrition Facts
Per Serving:
31 calories; 0.8 g total fat; 71 mg sodium. 1 mg potassium; 5 g carbohydrates; 0.8 g fiber; 1.2 g protein; 2 IU vitamin a iu; 1 mg calcium;
Exchanges:
Free Food