* Exported from MasterCook *
Date and Almond Tapenade - 18g Carbohydrate; 2g Dietary Fiber
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1 cup pitted dates -- deglet noor or medjool
1/2 cup unsalted almonds
2 tablespoons balsamic vinegar
2 tablespoons almond oil -- canola or grapeseed oil will work as
1 1/2 teaspoons fresh lemon juice -- to 2 teaspoons
1 tablespoon water -- to 3 T.
Place the dates, almonds, vinegar, oil and lemon juice in the bowl of a food processor and mix until the ingredients start to bind together. Add the water, 1 tablespoon at a time, until a coarse paste forms. The tapenade will remain thick and a bit sticky.
Makes about 1 cup (8 two-tablespoon servings).
These two ingredients are a perfect match. Because of the sweetness, this recipe works equally well as an appetizer or as part of a cheese or dessert course.
SERVING SUGGESTIONS:
1. Smooth onto crostini and top each one with soft goat cheese or Manchego cheese for a bigger bite.
2. Split a wedge of Brie horizontally (creating a top and bottom). Using a spatula, coat the bottom layer of the Brie with the tapenade, then replace the top. Serve wedges of the cheese warm or at room temperature with baguette slices or crackers.
3. As a dessert, spread on top of cookies (almond, shortbread, or vanilla) or warm a few tablespoons of the spread and paddle into vanilla ice cream.
Source:
"Pestos, Tapenades and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips by Stacey Printz, 2009."
S(Formatted by Chupa Babi):
"Dec 2009"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 145 Calories; 8g Fat (47.4% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 902035 0 0 0 0
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