Recipe - Black Olive Tapenade With Garlic Toasts

4 ounce Can pitted black olives;
drained
4 ounce Can oilcured Greek olives;
pitted and drained
1/3 cup Capers; drained
2 Garlic cloves; mince
One fourth teaspoon Dried thyme
1 tablespoon Dijon mustard
Lemon juice
Freshly ground pepper
3 tablespoon Fresh parsley; minced
1 Baguette; cut or sliced up on the
diagonal, rubbed lightly
with garlic and toasted

In a blender or food processor, puree olives.

Add capers, garlic, thyme and dijon mustard; puree.
Transfer to mixing bowl.

Add lemon juice and pepper to taste to pureed mixture.

Stir in parsley. Serve surrounded by garlic toasts.
Serves 6 to 8.

Per serving: 161 cal; 4 g prot; 7 g fat; 19 carb; 0 chol; 832 mg sod; 2 g
fiber; vegan

Source: Vegetarian Times, Jan 94/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini