Sardine tapenade with toasted bread

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Sardine tapenade with toasted bread

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  • 0:10 Prep
  • 0:01 Cook
  • 6 Servings
  • Capable cooks

Featured in
Easy recipes, Nutrition information

Ingredients

  • 2 110g cans sardine fillets, drained
  • 2 small garlic cloves, coarsely chopped
  • 50g (1/3 cup) capers, drained
  • 40g (1/3 cup) pitted black olives
  • 25g (1/4 cup) dried breadcrumbs
  • 1/3 cup chopped fresh Continental parsley
  • 1 1/2 tablespoons white vinegar
  • 60mls (1/4 cup) olive oil
  • Salt & ground black pepper, to taste
  • Crusty bread, sliced, toasted, to serve

Method

  • Step 1
    Heat a medium non-stick frying pan over medium-high heat and cook the sardine fillets for 1-2 minutes or until lightly browned. Remove from the heat and cool for 10 minutes.
  • Step 2
    Place the sardine fillets, garlic, capers, olives, breadcrumbs, parsley and vinegar in the bowl of a food processor and process until just combined. With the motor running, gradually add the olive oil and process until the mixture is smooth. Season with salt and pepper. Serve with the toasted bread.

Nutrition

  • 668 kj

    Energy

  • 13g

    Fat Total

  • 2g

    Saturated Fat

  • 6g

    Protein

  • 240.72mg

    Sodium

  • 1g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve

Notes

Note: The tapenade is also delicious served on toasted olive bread Prep: 10 mins (+ 10 mins cooling time)

  • Author: Rosa Mendolia
  • Publication: Australian Good Taste

Source: taste.com.au

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