Lemon Bruschetta with Chopped Olives
Olives are high in sodium, but they contain a lot of heart-healthy oil. This elegant appetizer is quick and easy to make.
- 12 slices Hearty-Grain French Bread
- 6 tablespoons olive oil, divided
- 3 tablespoons lemon juice, divided
- 1 pasteurized egg white
- 2 tablespoons Dijon mustard
- 10 large black olives, chopped
- 10 large cracked green olives, chopped
- ½ cup chopped flat-leaf parsley
- 1 tablespoon fresh oregano leaves
- ¼ teaspoon crushed red pepper flakes
- ½ cup chopped toasted walnuts
Preheat oven to 375ºF. In small bowl, combine 2 tablespoons of the olive oil and 1 tablespoon lemon juice, and brush this mixture on both sides of the bread. Place on cookie sheet and bake for 10 minutes, then turn and bake for another 10–15 minutes or until bread is toasted. Remove from oven and cool on wire rack.
Meanwhile, in blender or food processor, combine remaining 4 tablespoons olive oil, remaining 2 tablespoons lemon juice, the egg white, and mustard, and blend or process until blended and thick.
Stir in the remaining ingredients, cover, and refrigerate for 1 hour. Serve the olive spread with the toasted bread.
Fat: 11.94 grams
Saturated fat: 1.65 grams
Dietary fiber: 2.88 grams
Sodium: 152.59 mg
Cholesterol: 1.62 mg