Sun-Dried Tomato Tapenade with Crostini

Vegetarian
Vegan
Dairy Free
Health score
2%
Sun-Dried Tomato Tapenade with Crostini
45 min.
24
28kcal

Suggestions


Looking for a delectable appetizer that will impress your guests without derailing your dietary preferences? Look no further than our Sun-Dried Tomato Tapenade with Crostini! This vibrant, flavorful dip is not only vegetarian, but it’s also completely vegan and dairy-free, making it a perfect choice for everyone at your gathering.

Imagine savoring the rich taste of sun-dried tomatoes combined with the briny goodness of kalamata olives, freshly minced garlic, and aromatic basil, all brought together in a delightful spread. It's a perfect blend of flavors and textures that is sure to awaken your taste buds. Pair this tapenade with crispy, homemade crostini, and you've got a match made in culinary heaven! Each bite is a delightful crunch, enhanced by the savory depth of the tapenade.

Ready in just 45 minutes, this recipe serves 24 and is just 28 calories per serving, making it a guilt-free indulgence for any occasion. Whether you're hosting a dinner party, a casual get-together, or simply looking for a tasty snack, this tapenade is the ideal condiment that adds that extra flair you desire. So, roll up your sleeves and get ready to create a dish that’s not only easy to prepare but also an absolute crowd-pleaser!

Ingredients

  • 36 inch diagonally bread baguette french cut ( 2 loaves)
  • tablespoons basil dried
  •  garlic clove minced
  • 0.5 cup kalamata olives pitted
  • tablespoons juice of lemon fresh
  • teaspoons olive oil 
  • ounces sun-dried tomatoes packed
  • cups water boiling

Equipment

  • food processor
  • bowl
  • baking sheet
  • oven
  • blender
  • colander

Directions

  1. Combine boiling water and sun-dried tomatoes; cover and let stand 15 minutes or until soft.
  2. Drain tomatoes in a colander over a bowl, reserving 3/4 cup liquid.
  3. Combine tomatoes, reserved liquid, olives, basil, lemon juice, and garlic in a blender or food processor; process until smooth.
  4. Place tomato mixture in a small bowl; stir in oil. Cover and chill.
  5. Preheat oven to 35
  6. Place half of bread slices on a baking sheet coated with cooking spray. Lightly coat bread slices with cooking spray.
  7. Bake at 350 for 4 minutes. Turn bread slices over; lightly coat with cooking spray.
  8. Bake an additional 4 minutes. Repeat with remaining bread slices. Cool completely.
  9. Garnish tapenade with parsley, if desired; serve with crostini.

Nutrition Facts

Calories28kcal
Protein13.51%
Fat31.39%
Carbs55.1%

Properties

Glycemic Index
4.94
Glycemic Load
1.45
Inflammation Score
-1
Nutrition Score
2.3769565328308%

Flavonoids

Eriodictyol
0.06mg
Hesperetin
0.18mg
Naringenin
0.02mg
Luteolin
0.02mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:27.84kcal
1.39%
Fat:1.06g
1.63%
Saturated Fat:0.15g
0.95%
Carbohydrates:4.18g
1.39%
Net Carbohydrates:3.37g
1.23%
Sugar:1.6g
1.78%
Cholesterol:0mg
0%
Sodium:66.97mg
2.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.03g
2.05%
Vitamin K:7.67µg
7.3%
Manganese:0.15mg
7.29%
Iron:0.78mg
4.32%
Potassium:138.66mg
3.96%
Copper:0.07mg
3.5%
Fiber:0.81g
3.25%
Magnesium:11.42mg
2.85%
Vitamin B3:0.56mg
2.79%
Vitamin B1:0.04mg
2.39%
Vitamin C:1.92mg
2.33%
Selenium:1.35µg
1.92%
Phosphorus:18.85mg
1.88%
Calcium:18.49mg
1.85%
Vitamin B2:0.03mg
1.85%
Folate:7.02µg
1.75%
Vitamin E:0.2mg
1.34%
Vitamin B6:0.02mg
1.17%
Vitamin B5:0.11mg
1.11%
Source:My Recipes