Vegan Green Olive and Almond Crostini Recipe

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This vegan classic Provençal combination of briny green olives and crunchy toasted almonds is also fabulous tossed with pasta or steamed vegetables. Enjoy the recipe.

Serves: 4

Ingredients:

  • ½ cup pitted green olives, with or without pimento
  • ¼ cup toasted sliced almonds
  • 1 teaspoon chopped fresh tarragon or about
  • ¼ teaspoon dried tarragon
  • Freshly ground black pepper, to taste
  • 1½ tablespoons extra virgin olive oil
  • Toasted baguette rounds or toasted halved Italian bread, to ser

Directions:

  1. In a food processor fitted with the knife blade, combine the olives, almonds, tarragon, and pepper; pulse until coarsely chopped. Add oil in a steady stream and process until smooth.
  2. Transfer to a small bowl or crock and let stand at room temperature about 15 minutes to allow the flavors to blend.
  3. Serve at room temperature, accompanied by the bread, providing a relish knife for spreading.

Cook’s Tip:

To toast slivered almonds, pine nuts, or other small nut shapes or pieces in the oven: Preheat the oven to 350F (175C). Spread the nuts in a single layer on an ungreased light-colored baking sheet. Bake about 5 minutes, until lightly golden, stirring halfway through the cooking time. Immediately remove from the baking sheet and set aside briefly to cool.

To toast on the stovetop:

Heat a small skillet over medium heat. Add the nuts and cook, stirring constantly until lightly golden, 3 to 5 minutes. Immediately remove from the skillet and set aside briefly to cool. For larger whole nuts and nut pieces, increase the cooking time by a few minutes.

Per serving (without bread):

  • Calories 108
  • Protein 2g
  • TotalFat 11g
  • Fat 1g
  • Sat. Fat 1g
  • Cholesterol 0mg
  • Carbohydrate 3g
  • Dietary Fiber 1g
  • Sodium 149mg

What is a vegan diet and how to prepare meals that are vegan and delicious is the main purpose of our website AVeganRecipe.com

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