* Exported from MasterCook *
French Olive Anchovy Spread - Tapenade
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Seafood
Amount Measure Ingredient -- Preparation Method
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1/2 pound pitted black Mediterranean-style olives
4 teaspoons capers -- drained
4 anchovy fillets
1 garlic clove -- finely minced
1/4 teaspoon dried thyme
1/4 cup olive oil
Coarsely chop all ingredients together in a food processor and serve with fougasse or any flatbread you like.
Tapenade stores in the refrigerator for up to 1 week.
Makes 1 1/2 cups dip
AuthorNote: Our tour of dips for pita and flatbread seems like a tour of the Mediterranean, and what better place to end than in the south of France, where this tapenade is a perennial favorite. The briny flavors of the anchovy are mellowed by the olives and the oil. You can even use this as a baked flatbread topping - spread it sparingly on a docked (punctured) pita before it's baked and you have a terrific hot hors d'oeuvre.
Cuisine:
"French"
Source:
"Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 187 Calories; 19g Fat (92.7% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 718mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 926531 0 0 0 0 0
