Post by Loupy on Dec 31, 2011 22:46:53 GMT -7
Sun-Dried Tomato Tapenade with Crostini
Photo by:Becky Luigart-Stayner
This recipe takes about 30 minutes to prepare and can be made up to two days in advance. Store the tapenade, covered, in the refrigerator, and garnish with parsley immediately before serving. Store toasted and cooled bread slices in an airtight container.
YIELD: 24 servings
(serving size: 3 crostini and 1 tablespoon tapenade)
COURSE: Appetizers, Hors d'Oeuvres
Ingredients
2 cups boiling water
1 cup sun-dried tomatoes, packed without oil (about 3 ounces)
1/2 cup kalamata olives, pitted
2 tablespoons dried basil
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 teaspoons olive oil
72 (1/2-inch-thick) slices diagonally cut French bread baguette (about 2 loaves)
Cooking spray
Chopped fresh parsley (optional)
Preparation
Combine boiling water and sun-dried tomatoes; cover and let stand 15 minutes or until soft.
Drain tomatoes in a colander over a bowl, reserving 3/4 cup liquid.
Combine tomatoes, reserved liquid, olives, basil, lemon juice, and garlic in a blender or food processor; process until smooth.
Place tomato mixture in a small bowl; stir in oil.
Cover and chill.
Preheat oven to 350°.
Place half of bread slices on a baking sheet coated with cooking spray.
Lightly coat bread slices with cooking spray.
Bake at 350° for 4 minutes.
Turn bread slices over; lightly coat with cooking spray.
Bake an additional 4 minutes.
Repeat with remaining bread slices.
Cool completely.
Garnish tapenade with parsley, if desired; serve with crostini.
Nutritional Information
Calories: 77
Fat: 1.6g
Saturated fat: 0.3g
Monounsaturated fat: 0.9g
Polyunsaturated fat: 0.4g
Protein: 2.5g
Carbohydrate: 13.6g
Fiber: 1.3g
Cholesterol: 0.0mg
Iron: 1.1mg
Sodium: 239mg
Calcium: 29mg
Cooking Light DECEMBER 2000
Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved
Photo by:Becky Luigart-Stayner
This recipe takes about 30 minutes to prepare and can be made up to two days in advance. Store the tapenade, covered, in the refrigerator, and garnish with parsley immediately before serving. Store toasted and cooled bread slices in an airtight container.
YIELD: 24 servings
(serving size: 3 crostini and 1 tablespoon tapenade)
COURSE: Appetizers, Hors d'Oeuvres
Ingredients
2 cups boiling water
1 cup sun-dried tomatoes, packed without oil (about 3 ounces)
1/2 cup kalamata olives, pitted
2 tablespoons dried basil
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 teaspoons olive oil
72 (1/2-inch-thick) slices diagonally cut French bread baguette (about 2 loaves)
Cooking spray
Chopped fresh parsley (optional)
Preparation
Combine boiling water and sun-dried tomatoes; cover and let stand 15 minutes or until soft.
Drain tomatoes in a colander over a bowl, reserving 3/4 cup liquid.
Combine tomatoes, reserved liquid, olives, basil, lemon juice, and garlic in a blender or food processor; process until smooth.
Place tomato mixture in a small bowl; stir in oil.
Cover and chill.
Preheat oven to 350°.
Place half of bread slices on a baking sheet coated with cooking spray.
Lightly coat bread slices with cooking spray.
Bake at 350° for 4 minutes.
Turn bread slices over; lightly coat with cooking spray.
Bake an additional 4 minutes.
Repeat with remaining bread slices.
Cool completely.
Garnish tapenade with parsley, if desired; serve with crostini.
Nutritional Information
Calories: 77
Fat: 1.6g
Saturated fat: 0.3g
Monounsaturated fat: 0.9g
Polyunsaturated fat: 0.4g
Protein: 2.5g
Carbohydrate: 13.6g
Fiber: 1.3g
Cholesterol: 0.0mg
Iron: 1.1mg
Sodium: 239mg
Calcium: 29mg
Cooking Light DECEMBER 2000
Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved
