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Tomato Tapenade Crostini

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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If you love classic olive tapenade, you'll love this refreshing version using fresh tomatoes.

Tomato Tapenade Crostini

  • Prep Time 30 min
  • Total 30 min
  • Servings 10
  • Ingredients 12
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Ingredients

Crostini

  • 1 baguette, cut into 1/2-inch slices

Tapenade

  • 6 plum (Roma) tomatoes, seeded and diced (about 1 1/2 cups)
  • 8 green olives, pitted
  • 8 kalamata olives, pitted
  • 2 small cloves garlic
  • 2 tablespoons lemon juice
  • 1 tablespoon sherry wine vinegar
  • 2 teaspoons olive oil
  • 1/4 cup chopped fresh basil leaves
  • 3/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1 anchovy fillet, cut up
  • 2 oz reduced-fat feta cheese, crumbled

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray large cookie sheet with cooking spray. Place baguette slices in single layer on cookie sheet. Bake 5 minutes, turn. Bake 5 minutes longer or until toasted.
  • Step 
    2
    In food processor, place all Tapenade ingredients, except feta cheese. Cover; process until mixture is finely diced, scraping bowl if necessary.
  • Step 
    3
    Using slotted spoon, serve tapenade on crostini; sprinkle with feta cheese.

Nutrition

80 Calories
2 1/2g Total Fat
3g Protein
11g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
230mg
10%
Potassium
140mg
4%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
4%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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