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SUN-DRIED TOMATO TAPENADE
WITH CROSTINI
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.
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)
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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°F.
Place
half of bread slices on a baking sheet coated
with cooking spray. Lightly coat bread slices
with cooking spray. Bake at 350°F 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.
Serves
24.
1
Serving - 3 Crostini and 1 Tablespoon Tapenade:
Calories: 77 (Cal. From Fat: 19%), Fat: 1.6g (Sat.:0.3g),
Cholesterol: 0 mg, Sodium: 239 mg, Carbohydrate:
13.6g, Protein: 2.5g.
[Cooking
Light, December 2000]
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