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MMMMM--------------------BLACK OLIVE TAPENADE------------------------- 1/2 c Pitted cured black olives 2 Cloves garlic 1/2 ts Capers 1 Oil- or salt-packed anchovy -fillet 1 ts Freshly squeezed lemon juice 2 tb Olive oilMMMMM--------------------GREEN OLIVE TAPENADE------------------------- 1/2 c Pitted cured green olives 2 Cloves garlic 1/2 ts Capers 1 Oil- or salt-packed anchovy -fillet 1 ts Freshly squeezed lemon juice 2 tb Olive oilMMMMM------------------SUNDRIED TOMATO TAPENADE----------------------- 2/3 c Chopped dry-packed sundried -tomatoes 2 Cloves garlic 2 ts Tomato puree 1 ts Capers 2 ts Chopped fresh Basil 1/4 c Olive oil Salt Freshly ground black pepper 12 lg Slices good-quality French -bread 1 tb Olive oil 3 Cloves garlic; minced To prepare the Gorgonzola spread, place the Gorgonzola and cream cheese in the bowl of a food processor fitted with the metal blade and blend until creamy. Add the half-and-half and blend just until smooth. Set aside. To prepare the black olive tapenade, put the olives, garlic, capers, anchovy, and lemon juice in the bowl of the food processor and process until smooth. With the machine running, slowly add the olive oil through the feeder tube and process until smooth. Scrape down the sides of the bowl, place the mixture in a separate bowl, and set aside. To prepare the green olive tapenade, follow the instructions for the Black Olive Tapenade. To prepare the sundried tomato tapenade, place the tomatoes, garlic, tomato puree, capers, and basil in the bowl of the food processor and process until smooth. With the machine running, slowly add the olive oil through the feeder tube and process until smooth. Scrape down the sides of the bowl, season to taste with salt and black pepper, and set aside. To prepare the bruschetta, drizzle the bread slices with the olive oil and spread with a thin layer of the minced garlic. On a hot, well-oiled grill or under a broiler, grill the bread until crispy and brown. Remove the bread from the grill or broiler. Spread some of the Gorgonzola Spread on each slice. Spread the black olive tapenade on 4 slices. On another 4 slices, spread the green olive tapenade. Spread the remaining slices with the sundried tomato tapenade. Cut each slice into 3 triangles, place on a platter, and serve immediately. Per serving: 220 Calories (kcal); 24g Total Fat; (94% calories from fat); 1g Protein; 2g Carbohydrate; 11mg Cholesterol; 45mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 6|
|Calories from Fat: 103 (82%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 36.7mg||11 %|
|Sodium 60mg||2 %|
|Potassium 105.1mg||3 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.4g|
|Protein 2.7g||4 %|
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Calories per serving: 125
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