Black Olive Tapenade

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Aug. 26, 2013

This tapenade makes a superb appetizer. Delightful paired with a glass of white wine.

Ingredients

Pitted black olives/Pitted kalamata olives 1 Cup (16 tbs) , roughly chopped
Capers 1 Tablespoon , chopped
Anchovy paste 1/2 Teaspoon
Juice of lemon 1/2
Garlic clove 1 , mince
Fresh thyme 1 1/2 Teaspoon
Dried oregano 1 Teaspoon
Olive oil 1/4 Cup (4 tbs)
For bread
Olive oil 1 Tablespoon
Baguette 1 , cut diagonally in 1/2
Goat cheese 8 Ounce , softened (2 (4 ounce) packages)
For garnish
Fresh thyme 1 Teaspoon (as needed)

Directions

MAKING

1. Combine olives, capers, anchovy paste, lemon juice, garlic, thyme, oregano, and 1/4 cup olive oil.

2. Brush one side of bread with olive oil.

3. In large saute pan toast oiled side of bread over medium heat.

4. Spread softened goat cheese on toasted side of bread. Top with olive mixture and sprinkle with thyme leaves.

SERVING

5. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 215Calories from Fat 132

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 301 mg12.54%

Total Carbohydrates 13 g4.3%

Dietary Fiber %

Sugars

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet