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Spread: Trio of Spreads for Crostini

Source of Recipe

MealMaster


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.