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Wednesday, August 26, 2009

[Healthy_Recipes_For_Diabetic_Friends] Tomato and Mozzarella Tapenade - 18g Carbohydrate; 4g Dietary Fiber

Tomato and Mozzarella Tapenade

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
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TAPENADE:
1 pound ball fresh mozzarella cheese
8 ounces sun-dried tomatoes, oil-packed -- (1 jar)
1/4 cup pine nuts -- toasted
1/3 cup chopped fresh flat leaf parsley -- or Italian parsley
1/3 cup finely grated Parmesan cheese
2 medium garlic cloves -- chopped
SALAD:
1 head butter lettuce -- separated into leaves
2 medium ripe beefsteak tomatoes -- each thickly sliced into 4 rounds
extra virgin olive oil

To make tapenade: Cut the mozzarella ball into quarters. Cut 3 of the quarters into 1-inch cubes and the remaining quarter into 8 slices. Place the cubed mozzarella, sun-dried tomatoes, pine nuts, parsley, Parmesan cheese, and garlic in a food processor and pulse until slightly chunky.

Line a large serving platter with the lettuce leaves. Spread each tomato slice and mozzarella slice with 1 heaping tablespoon of the sundried tomato tapenade and place them on the lettuce. Lightly drizzle the olive oil over the salad. Serve immediately, or cover and refrigerate for up to 4 hours. Bring to room temperature before servings.

Serves 4 - 6.

Classic olive tapenade served as the inspiration for this tangy, rich variation on the theme. The mozzarella tames the strong sun-dried tomato flavor. as a quick appetizer, instead of using the tapenade in a salad, as we do here, spread the tapenade on crispy croutons or crackers. Store leftover tapenade in the refrigerator for up to two weeks, and use it to top grilled chicken or fish, or as a delicious sandwich spread. Toast the pine nuts in a single layer in a 350F oven for about 10 minutes.

Description: "Tomatoes"
Source: "Tomatoes and Mozzarella by Hallie Harron and Shelley Sikora, Harvard Common Press, 2006"
S(Formatted by Chupa Babi): "Aug 2009"
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Per Serving (excluding unknown items): 432 Calories; 27g Fat (54.9% calories from fat); 32g Protein; 18g Carbohydrate; 4g Dietary Fiber; 53mg Cholesterol; 708mg Sodium

Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 3 Fat.