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Black olive tapenade with garlic toasts

Yield: 8 Servings

Ingredients:

• 4 oz Can pitted black olives; -drained
• 4 oz Can oil-cured Greek olives; -pitted and drained
• 1/3 c Capers; drained
• 2 Garlic cloves; mince
• 1/4 ts Dried thyme
• 1 tb Dijon mustard Lemon juice Freshly ground pepper
• 3 tb Fresh parsley; minced
• 1 Baguette; sliced on the

Instructions:

-diagonal rubbed lightly -with garlic and toasted In a blender or food processor puree olives. Add capers garlic thyme and dijon mustard; puree. Transfer to mixing bowl. Add lemon juice and pepper to taste to pureed mixture. Stir in parsley. Serve surrounded by garlic toasts. Serves 6 to 8. Per serving: 161 cal; 4 g prot; 7 g fat; 19 carb; 0 chol; 832 mg sod; 2 g fiber; vegan Source: Vegetarian Times Jan 94/MM by DEEANNE

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