Try this Olivada Crostini recipe, or contribute your own.
Suggest a better descriptionBlend olives, olive oil, pine nuts and garlic cloves in processor. Season olive paste to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate.) Preheat oven to 350 degrees. Place bread slices in single layer on baking sheet. Bake until lightly toasted, 10 minutes. Spread olive paste on toasts. Top with bell peppers and cheese (if desired). Season with pepper and serve. Formatted for MC by Sharon Klinger, tmvm93b@prodigy.com Recipe by: Bon Appetit Posted to JEWISH-FOOD digest V97 #060 by Nancy Berry
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 8 | ||
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Calories: 177 | ||
Calories from Fat: 65 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 17.9mg | 6 % | |
Sodium 365.5mg | 13 % | |
Potassium 96.1mg | 3 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 16.7g | ||
Protein 10.4g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 177
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