We’re featuring this tapenade as a tasty appetizer, served on unsalted melba toast rounds, which have little to no sodium. (When buying crackers, bagel chips or pita chips, choose the whole-grain types and check the nutrition labels to make sure you’re buying the lowest sodium available.) It also can be eaten as a healthy sandwich spread.
Roasted Red Bell Pepper Artichoke Tapenade
12 ounces roasted red bell peppers (rinsed, drained if bottled)
7 ounces canned, quartered artichoke hearts (rinsed, drained)
2 ounces sliced button mushrooms
3 tablespoons chopped, fresh basil or 1 tablespoon dried basil (crumbled)
2-3 tablespoons fresh lemon juice or 2-3 tablespoons apple cider vinegar
2 tablespoons chopped red onion
2 medium garlic cloves (halved)
2 tablespoons olive oil (extra-virgin preferred)
1/4 teaspoon salt
In a food processor or blender, pulse the bell peppers, artichokes, mushrooms, basil, lemon juice, onion and garlic until coarse. Pour mixture into a medium bowl. Stir in oil and salt. Serves 14
Nutritional Analysis—Calories: 30; fat: 2g; cholesterol: 0mg; sodium: 110mg; fiber: 0g; sugars: 0g; protein: 0g
From American Heart Association News
Meatless Monday: Roasted Red Bell Pepper Artichoke Tapenade
