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Recipe

Bruschetta with Rustic Green Olive Tapenade

Yield: Yields about 2 cups topping.

Servings: eight to ten.

Ingredients

  • 1 clove garlic
  • 2 salt-packed anchovies, rinsed and filleted, or 4 oil-packed anchovy fillets
  • Kosher salt
  • 1/2 lb. green olives, such as Picholine or Lucques, rinsed and pitted
  • 3 Tbs. capers, rinsed well
  • 1 tsp. finely chopped fresh savory leaves (optional)
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 1/4 cup extra-virgin olive oil
  • 2 hard-cooked eggs, peeled and roughly chopped
  • 1 recipe Basic Bruschetta

Nutritional Information

      Nutritional Sample Size per Tbs.
      Calories (kcal) : 30
      Fat Calories (kcal): 25
      Fat (g): 3
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 15
      Sodium (mg): 230
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 1

Preparation

  • With a mortar and pestle, pound the garlic and anchovies to a smooth paste with a pinch of salt.
  • In a food processor, combine the olives and capers and pulse until the ingredients are roughly chopped. Transfer the mixture to a bowl and stir in the garlic-anchovy paste, herbs, olive oil, and eggs. Spread the tapenade on the grilled bread.

Reviews

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Reviews

  • cincicook | 09/12/2009

    This recipe is extremely easy and always a big hit. It's definitely for olive lovers, and it's delicious.

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