m·o·m / NutriMirror Staffmember since July 2008
April 14, 2009, 10:29 pm
updated Apr 15, 2009, 8:30 am
What will you do with this?
There are a gazillion uses for this tapenade. Yes, I said gazillion.
Here are a few suggestions:
- Sundried tomatoes (not in oil), 6 ounces (175 grams)
- Capers, 3 TB (20 grams) -drained
- Fresh basil, 1 TB (15 mL)
- Fresh parsley, 2 TB (8 grams)
- Garlic, 2 TB (5 mL) -chopped
- Parmesan, 1/4 cup (20 grams) -grated
- Extra virgin olive oil, 1 TB (10 grams)
Rehydrate sundried tomatoes in boiling water for about 20 minutes. Make sure water covers the tomatoes.
Place tomatoes, capers, and garlic in a blender or Cuisinart (with metal blade) and mix until almost smooth -you want there to be some texture to the dish.
Place the tomato mixture in a bowl, then stir in the basil, parsley, parmesan, and extra virgin olive oil.
So how will you serve your tapenade?
Nutrition Facts for Sundried Tomato Tapenade
Sundried Tomato Tapenade
Serving Size 1 ounce (0.71 oz.)
2%Total Fat 1.4 g
2%Saturated Fat 0.3 g
—Trans Fat 0 g
0%Cholesterol 1 mg
3%Sodium 61 mg
2%Total Carbohydrate 7 g
8%Dietary Fiber 2 g
—Sugars 4 g
—Protein 2 g
2%Vitamin A 30 µg
10%Vitamin C 6 mg
3%Calcium 30 mg
7%Iron 1 mg
*Daily value percentages are based on a typical 2000-calorie diet. Numbers for individual users may differ due to varying recommendations based upon specific nutritional needs. Note that NutriMirror bases nutrition facts for recipes on total values for all ingredients within a recipe. Actual nutritional values for recipes may be different than shown due to changes brought about by the processes of preparation and cooking.
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