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    Trio of Spreads for Crostini


    Source of Recipe


    stella

    List of Ingredients





    PESTO-----------------
    1 c Tightly packed fresh basil leaves
    1/4 c Coarsely chopped walnuts
    3 tb Grated parmesan cheese
    1 Clove garlic
    1/4 ts Salt
    1/2 c Olive oil

    TAPENADE---------------
    1 c Oil-cured ripe olives; pitted
    3 Cloves garlic
    2 tb Lemon juice
    1 tb Chopped fresh parsley leaves
    1/2 ts Chopped gresh thyme leaves
    1/2 ts Drained capers
    1/2 ts Dijon-style prepared mustard
    1/3 c Extra virgin olive oil

    TOMATO SPREAD-------------
    1 tb Olive oil
    1 Shallot; chopped
    1 Clove garlic; chopped
    3 lg Ripe plum tomatoes; peeled, halved and seeded
    1/4 c Dried tomatoes in oil, drained and chopped
    1 ts Chopped fresh oregano leaves
    1/4 ts Crushed red pepper

    Recipe



    Pesto:

    1. In food processor fitted with steel blade,
    process basil, walnuts, Parmesan cheese, garlic
    and salt until finely chopped.

    2. With motor running, slowly pour oil through
    feed tube until a smooth paste forms. If not
    serving immediately, refrigerate in a tightly
    covered container until ready to use. Makes 1 cup.

    Per tablespoon: 1g pro., 8g fat, 1g carb., .3g
    fiber, 53mg sod., 1mg chol., 77 cal.

    Tapenade:

    1. In food processor fitted with steel blade,
    process olives, garlic, lemon juice, parsley,
    thyme, capers and mustard until finely chopped.
    With motor running, slowly pour oil through feed
    tube until a smooth paste forms.

    2. If not using immediately, refrigerate in a
    tightly covered container until ready to use.
    Makes 1 cup.

    Per tablespoon: .2g pro., 7g fat, 1g carb., .5g
    fiber, 151mg sod., 0mg chol., 63 cal.

    Tomato Spread:

    1. In 2 quart saucepan, heat oil over medium heat.
    Add shallot and garlic; saute until softened,
    about 3 to 5 minutes. Reduce heat to low, then add
    dried tomatoes, oregano and red pepper. Cook,
    stirring, until combined, 1 to 2 minutes. Remove
    from heat.

    2. In food processor fitted with steel blade,
    process until smooth paste forms. If not serving
    immediately, refrigerate in a tightly covered
    container until ready to use.

    Per tablespoon: 1g pro., 2g fat, 3g carb., 1g
    fiber, 7mg sod., 0mg chol., 30 cal.

 

 

 


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