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Tapenade Bread Cups
Cook Time:
30
Minutes
Difficulty:
Easy
Serves Up To:
4
Servings
Nutrition Information
| Calories | 695 |
|---|---|
| Total Fat | 67.2 g |
| Cholesterol | 0.0 mg |
| Sodium | 2,122.6 mg |
| Potassium | 150.5 mg |
|---|---|
| Total Carbohydrates | 20.6 g |
| Dietary Fiber | 2.4 g |
| Sugars | 1.3 g |
| Protein | 4.2 g |
Ingredients
2 cups kalamata olives
3 cloves garlic
1 ½ tablespoons lemon juice
1/2 cup basil leaves
1/2 cup olive oil
Sea salt or kosher salt
Directions
- 1
Put all ingredients in a food processor. Process until mixture forms a coarse paste.
- 2
Slice a loaf of baguette into 6 small sections. Scoop out the top center with a spoon, removing about a ½ inch.
- 3
Fill the mini loafs with tapenade and veggies and serve.
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