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Tomato Tapenade Crostini

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Tomato Tapenade Crostini
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 10
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If you love classic olive tapenade, you'll love this refreshing version using fresh tomatoes.

Ingredients

Crostini

1
baguette, cut into 1/2-inch slices

Tapenade

6
plum (Roma) tomatoes, seeded and diced (about 1 1/2 cups)
8
green olives, pitted
8
kalamata olives, pitted
2
small cloves garlic
2
tablespoons lemon juice
1
tablespoon sherry wine vinegar
2
teaspoons olive oil
1/4
cup chopped fresh basil leaves
3/4
cup chopped fresh Italian (flat-leaf) parsley
1
anchovy fillet, cut up
2
oz reduced-fat feta cheese, crumbled

Directions

  • 1 Heat oven to 425°F. Spray large cookie sheet with cooking spray. Place baguette slices in single layer on cookie sheet. Bake 5 minutes, turn. Bake 5 minutes longer or until toasted.
  • 2 In food processor, place all Tapenade ingredients, except feta cheese. Cover; process until mixture is finely diced, scraping bowl if necessary.
  • 3 Using slotted spoon, serve tapenade on crostini; sprinkle with feta cheese.
Tips  

Reduced-sodium soy sauce can be used in place of the anchovy to make this flavorful dip vegetarian.

Look for pitted kalamata olives in the store, they are so convenient to use!

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
25
)
Daily Value
Total Fat
2 1/2g
4%
(
Saturated Fat
1g
4%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
230mg
10%
Potassium
140mg
4%
Total Carbohydrate
11g
4%
(
Dietary Fiber
1g
4%
,
Sugars
2g
)
Protein
3g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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