 Ingredients
Crostini:
2 tablespoons olive oil
1/2 teaspoon minced garlic
6 slices Sun-Maid Cinnamon Swirl Raisin Bread
Tapenade:
2 medium leeks (about 1-1/4 pounds)
2 teaspoons olive oil
1/2 teaspoon minced garlic
1/2 cup pitted and chopped Kalamata olives
1 tablespoon chopped fresh basil
salt and pepper
Directions:
HEAT oven to 375 F.
COMBINE 2 tablespoons olive oil and 1/2 teaspoon garlic in a microwave-safe dish. MICROWAVE on high for 20 seconds to infuse garlic flavor.
PLACE raisin bread on baking sheet. Lightly brush top side of bread slices with garlic olive oil.
BAKE 6 minutes; turn and bake additional 6 minutes or until toasted.
REMOVE from baking sheet and cool on wire rack.
CUT diagonally into quarters.
To make tapenade:
TRIM ends and remove tough outer layers from leeks.
CUT lengthwise into quarters; rinse well.
SLICE crosswise into 1/8-inch thick pieces, using the white and light green part to measure 2 cups.
HEAT 2 teaspoons olive oil in skillet over medium heat.
SAUTE leeks and garlic until softened, about 7 minutes.
REMOVE from heat and stir in olives and basil.
SEASON with salt and pepper to taste.
SERVE warm or room temperature.
SPOON 1 rounded teaspoonful onto each crostini and arrange on a platter, or serve tapenade with a basket of raisin crostini for guests to serve themselves.
Makes about 1-1/4 cups tapenade.
Nutrients per Serving (3 pieces): Calories 120; Protein 3g; Fat 13g (Sat. Fat 1g); Carbohydrate 17g; Dietary Fiber 1g; Cholesterol 0mg; Sodium 170mg
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