Olive and Artichoke Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this tangy and delicious hors d'oeuvre spread on toasted baguette slices. Ingredients:
1 13 3/4-ounce can artichoke hearts, well drained |
1/4 cup walnuts, toasted |
8 large brine-cured green olives, pitted |
1 teaspoon fresh lemon juice |
1/2 teaspoon grated lemon peel |
2 tablespoons chopped fresh parsley |
1 tablespoon extra-virgin olive oil |
Directions:
1. Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)
2. Per tablespoon: calories, 35; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
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