Low Fat Vegan

Bexlife's picture

Nov. 06, 2013


Dark pumpernickel bread slices 4 Medium
For the spread
Black olives 1 Can (10 oz) , pitted
Garlic clove 1 Medium
Onions 1/2 Small , chopped
Cold pressed olive oil 1 Dash
For the topping
Cherry tomatoes 6 Small , halved (Optional)



1. Using the cookie cutter, you may cut the bread slices into desired shapes. Set aside.

2. Into a food processor, add the ingredients for the spread and blend until you get the desired consistency for the spread.


2. Toast the bread (cut into shapes).

3. Spread the prepared olive spread over the slices, top each slice with 3 half cherry tomatoes (optional).


4. Serve and enjoy!


The excess spread prepared may be stored in an airtight jar in the refrigerator for later use.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 229Calories from Fat 103

 % Daily Value*

Total Fat 13 g20%

Saturated Fat %

Trans Fat 0 g


Sodium 808 mg33.67%

Total Carbohydrates 27 g9%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet