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Lemon Olive Spread Categories: appetizers, condiments 1/2 cup fresh italian bread crumbs --or french bread crumbs 1 cup chopped pitted ripe olives --about 18 to 20 extra-large olives 1/2 teaspoon finely shredded lemon peel 1 tablespoon lemon juice 1 teaspoon coarse grain mustard 1 clove garlic; minced Process bread crumbs in food processor as fine as possible. Add olives, lemon peel, lemon juice, mustard, and garlic; process to a paste like consistency. Use the mixture as an appetizer spread on French bread slices with a wedge of tomato as shown, as a flavoring with fish or chicken, or tossed with hot cooked pasta. Makes about 12 (1-tablespoon) servings. Nutrition facts per serving: 15 cal., 1 g total fat (0 g sat. fat), 0 mg cholesterol, 49 mg sodium, 1 g carbohydrate., 0 g dietary fiber, 0 g pro. Food exchanges: 1/2 fat.. - - - - - - - - - - - - - - - - - - Yield: 12 servings Preparation Time: 0:00 |
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