Sun-Dried Tomato Tapenade Toasts
INGREDIENTS
- 100g sun-dried tomatoes in oil, drained
- 60g pitted black olives
- 2 tbsp capers
- 1 garlic clove
- 2 tbsp olive oil
- 1 tsp red wine vinegar
- 12 thin rye crisps
- Fresh oregano
NUTRITION
Per serving
175
Calories
4g
Protein
18g
Carbs
9g
Fats
METHOD
1
Pulse the base
Combine sun-dried tomatoes, olives, capers, garlic, oil and vinegar in a food processor. Pulse to a chunky paste — never a smooth puree.
2
Taste and adjust
Try the mix and adjust with extra vinegar if it feels too rich. The capers usually mean no extra salt is needed.
3
Crisp the toasts
Pop the rye crisps in a low oven for three minutes to revive any that have softened.
4
Top and serve
Spread a generous layer on each crisp, scatter fresh oregano and serve at room temperature.
VEG.ARMY TIP
Stir a spoonful of toasted pine nuts in just before serving for extra texture.
