Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
A Heart-y Valentine's Day
Crostini with Anchovy Tapenade
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- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 220
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 2 mg
- Sodium
- 597 mg
- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 220
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 2 mg
- Sodium
- 597 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F. Brush the bread lightly with oil on one side and arrange on a baking sheet. Bake until lightly dried out, about 10 minutes.
- Meanwhile, combine the olives, basil, parsley, oil, lemon juice, anchovy fillets, garlic and bell pepper in a food processor and pulse until very finely chopped.
- Transfer to a small serving bowl and serve with the crostini.
