Title: Black Olive Tapenade with Garlic Toasts
Categories: Vegetarian Vegan Side Holiday
Yield: 8 Servings

4	oz	Can pitted black olives drained
4	oz	Can oil-cured greek olives pitted and drained
1/3	c	Capers; drained
2		Garlic cloves; mince
1/4	ts	Dried thyme
1	tb	Dijon mustard
		Lemon juice
		Freshly ground pepper
3	tb	Fresh parsley; minced
1		Baguette; sliced on the diagonal; rubbed lightly with garlic

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

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