Low Fat Vegan
Ingredients
| 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) |
Directions
GETTING READY
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.
MAKING
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).
SERVING
4. Serve and enjoy!
NOTE
The excess spread prepared may be stored in an airtight jar in the refrigerator for later use.
Recipe Summary
Nutrition Facts
Serving size
Calories 229Calories from Fat 103
% Daily Value*
Total Fat 13 g20%
Saturated Fat %
Trans Fat 0 g
Cholesterol
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
