- Serves: 6 to 8
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 324 cal
- 25g fat (3.6g sat)
- 5mg chol
- 756mg sodium
- 20.7g carb
- 1.9g fiber
- 5.9g protein
Ingredients
- 2 cups whole black olives, pitted
- 1 3/4 ounces canned anchovy fillets
- 1 tablespoon capers, drained
- 2 cloves garlic, crushed
- 1/4 cup finely chopped fresh basil
- Grated zest and juice of 1 lemon
- 3/4 cup extra virgin olive oil
- Salt and pepper, to taste
- 1 baguette, sliced
Directions
Preheat oven to 425° F.
Finely chop olives, anchovies and capers with a knife or food processor and place in a bowl. Add garlic, basil, lemon zest and juice. Stir in oil and season well with salt and pepper.
Place bread slices on a baking sheet and toast for 4 to 5 minutes. Turn each piece and toast for another 1 to 2 minutes, until golden and crisp.
Spread tapenade on toasted baguette slices and serve.
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