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eggplant-olive-tapenade-crostini-recipe

Eggplant Olive Tapenade Crostini Recipe

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: Mediterranean
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 Eggplant medium, diced
  • 1 cup Kalamata olives pitted
  • 2 cloves Garlic minced
  • 2 tablespoon Olive oil
  • 1 tablespoon Lemon juice fresh
  • 1 teaspoon Capers drained
  • to taste Salt
  • to taste Black pepper
  • 1 Gluten-free baguette sliced

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Place diced eggplant on a baking sheet, drizzle with olive oil, and roast for 20 minutes until tender.
  3. In a food processor, combine roasted eggplant, olives, garlic, lemon juice, capers, salt, and pepper. Pulse until well combined but still chunky.
  4. Toast the gluten-free baguette slices until golden brown.
  5. Spread the eggplant olive tapenade on the toasted baguette slices and serve.

Nutritional Value

Calories: 150kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 450mg | Potassium: 300mg | Fiber: 5g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg

Keywords

Gluten-Free
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