Try this Tapanade with Bruschetta recipe, or contribute your own.
Suggest a better descriptionCombine the capers, anchovies, thyme, brandy and olive oil in a food processor and process until just blended. Add the olives and the orange juice and pulse until well combined yet fairly coarse. Toast the bread on both sides under the broiler until lightly brown. While bread is still warm, rub one side with a smashed garlic clove. Using a pastry brush, lightly coat the bread on both sides with olive oil. Sprinkle with kosher salt. Bake in a 350 degree oven for 10 minutes or until crisp. Serve immediately with the tapenade. Recipe by: CHEF DU JOUR SHOW #DJ9417 - INGRID CROCE
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Serving Size: 1 Serving (1094g) | ||
Recipe Makes: 1 | ||
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Calories: 2449 | ||
Calories from Fat: 1243 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 138.1g | 184 % | |
Saturated Fat 22.3g | 111 % | |
Monounsaturated Fat 87.1g | ||
Polyunsanturated Fat 21.3g | ||
Cholesterol 204mg | 63 % | |
Sodium 5175.1mg | 178 % | |
Potassium 1785.6mg | 47 % | |
Total Carbohydrate 193.4g | 57 % | |
Dietary Fiber 18.4g | 74 % | |
Sugars, other 175g | ||
Protein 102g | 146 % | |
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: 2449
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