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March 01, 2007

Healthy Recipe from the Oscars: Black and Green Olive Tapenade on Bruschetta

Wonder what hors d'oevres the Hollywood set nibbled on at the Academy Awards after party?  A plethora of Wolfgang Puck creations, of course! The blog Teamsuger.com has a thorough Oscar night menu listed on their site, several recipes included.  If you ever wanted to know what it feels like to be famous, try serving these celebrity-worthy morsels! You'll be met with rave reviews.

1 cup Nicoise olives, pitted
1/4 cup sun-dried tomatoes, drained
1 cup small green French olives (Picholine), pitted
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra virgin olive oil
(Crostini, recipe follows)

  1. In a food processor, combine all the ingredients, except the olive oil and crostini.
  2. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil.
  3. Refrigerate in a covered container.
  4. Spread on homemade crostini, recipe follows.

Croutons for Crostini

1 French-bread baguette, sliced into rounds
2 cloves garlic, peeled
2 tbls olive oil

  1. Preheat oven to 350°F.
  2. Arrange bread slices on 2 baking sheets. Bake bread until crisp and golden brown, about 15 minutes.
  3. Rub remaining 2 garlic cloves over 1 side of each crouton.
  4. Lightly brush croutons with remaining 2 tablespoons olive oil.
  5. Serve croutons warm or at room temperature with dips. (Can be prepared 3 days ahead. Cool croutons completely; store in airtight container at room temperature.)

For more healthy recipes check out the other delicious recipes listed on this blog or visit Green Mountain Healthy Living Recipe Favorites.

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Posted by Laura on March 1, 2007 | Permalink


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