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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
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âThis recipe offers an excellent way to create elegant and full-flavored appetizers,â writes Teresa Spencer from Oconomowoc, Wisconsin. âItâs perfect with wine and other drinks. Ingredients:
1/3 cup olive oil |
1-1/2 teaspoons lemon juice |
2 anchovy fillets |
1 garlic clove, peeled |
1/4 teaspoon pepper |
dash sugar |
dash salt |
2 cups pimiento-stuffed olives |
14 slices french bread (1/2 inch thick), toasted |
Directions:
1. In a food processor, combine the first seven ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread. Yield: 1-3/4 cups.
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