slices (1/2 inch thick) white, rye or pumpernickel bread
Olive oil cooking spray
large clove garlic, finely chopped
cup pitted kalamata olives, drained, patted dry with paper towel, finely chopped
tablespoon extra-virgin olive oil
teaspoon lemon juice
Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper or foil. Cut 30 cat shapes out of bread using 2 1/2- to 3-inch cat-shaped cookie cutter. (Discard or save excess bread for another use.) Place bread cats on cookie sheets. Spray with cooking spray; turn over. Spray other side with cooking spray.
Bake 3 to 4 minutes, turning once, until light golden brown. Cool 5 minutes
Meanwhile, in medium bowl, mix garlic, olives, olive oil, lemon juice and pepper.
Serve toasted bread with olive dip.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
For a shortcut, substitute 2/3 cup purchased ripe olive tapenade in place of the ingredients in step 3.
Add to the Halloween theme by using spooky serving utensils.
We calculated the nutrition of this recipe at the time it was created on 04/20/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.