* Exported from MasterCook *
Sun-Dried Tomato Tapenade - 3g Carbohydrate; 1g Dietary Fiber
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1/2 cup oil-packed sun-dried tomatoes -- drained
1 small garlic clove -- chopped
1/2 cup pitted kalamata olives -- drained and rinsed
2 tablespoons Chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil
1 tablespoon olive oil -- to 3 T.
salt
Place all the ingredients in the bowl of a food processor and pulse until a coarse paste forms. Add more oil as needed to thin.
Makes 3/4 to 1 cup (about 7 two-tablespoon servings).
Sun-dried tomatoes have a sweet, intense tomato flavor that concentrates the essence of everything that we love about fresh tomatoes. Their dense texture is perfect for this nutrient and lycopene-rich tapenade.
SERVING SUGGESTIONS:
1. Serve over polenta squares and top with shaved Parmesan cheese. Garnish with ribbons of fresh basil.
2. Toss with pasta and broccoli and top with cheese.
3. Stir into scrambled eggs at the end of cooking.
4. Top grilled or roasted [Favorites].
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:
"3/4 to 1 cup"
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Per Serving (excluding unknown items): 80 Calories; 8g Fat (82.2% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 291mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 926531 0 0 0 0
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