Olive Spread with Toasts

0
Average: 0 (0 votes)
(0 votes)
Olive Spread with Toasts
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 15 min.
Ready in
Calories:
192
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie192 kcal(9 %)
Protein3.38 g(3 %)
Fat11.32 g(10 %)
Carbohydrates16.82 g(11 %)
Sugar added1.44 g(6 %)
Roughage1.39 g(5 %)
Vitamin A45.07 mg(5,634 %)
Vitamin D0 μg(0 %)
Vitamin E0.69 mg(6 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.87 mg(7 %)
Vitamin B₆0.05 mg(4 %)
Folate6.15 μg(2 %)
Pantothenic acid0.05 mg(1 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C30.88 mg(33 %)
Potassium74.24 mg(2 %)
Calcium46.57 mg(5 %)
Magnesium7.43 mg(2 %)
Iron2.2 mg(15 %)
Zinc0.21 mg(3 %)
Saturated fatty acids1.59 g
Cholesterol2.13 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
Baguette (cut into 1 cm slices)
2
1 tablespoon
1 cup
black Olives (pitted)
1
2 tablespoons
1 clove
1 teaspoon
2 tablespoons
1 tablespoon
freshly chopped oregano
2 tablespoons
freshly chopped parsley

Preparation steps

1.
Preheat the oven to 240°C (220°C in a fan oven), 475°F, gas 9.
2.
Place the baguette slices on the oven shelf and bake for around 5 minutes until golden brown.
3.
Put the anchovies, capers, olives, chilli, cognac and garlic in a mixer. Add the honey and blend to a fine purée, adding enough olive oil to create a spreadable paste. Mix through the herbs and season to taste with a dash of lemon juice.
4.
Take the toasted baguette slices out of the oven and serve with the tapenade, ideally immediately, while still hot and crispy.