Olive-Caper Spread
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
0.75 c.
ingredients
- 118.29 ml pitted black kalamata olive
- 44.37 ml olive oil
- 14.79 ml chopped fresh basil
- 14.79 ml drained capers
- 2 clove garlic, minced
-
Croutons (for spreads)
- 226.79 g French baguettes, in 1/2 inch slices
- 14.19-29.57 ml cup unsalted butter, melted
directions
- Puree olives with oil, basil, capers and garlic in processor.
- Transfer to bowl.
- Can be prepared 4 days ahead; refrigerate.
- Let stand one hour at room temp before serving.
- Croutons: Preheat oven to 400 degrees.
- Arrange bread slices on baking sheet.
- Brush both sides with butter.
- Bake until crisp and golden brown, about 10 minutes.
- Cool slightly.
- Can be prepared 1 day ahead.
- Cool completely; store in plastic bag at room temperature.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0