Raisin-Olive Roll Ups
Zesty appetizer featuring raisin and olive tapenade in bread wrappers.
- 1 cup oil cured or pitted ripe olives
- 1/2 cup California raisins
- 3 tablespoons olive oil
- 1 tablespoon drained capers
- 2 cloves garlic
- 1 anchovy fillet
- 24 thin slices soft white bread
- 1 package (8 ounces) cream cheese, softened
- Melted butter or margarine
- 1 tablespoon paprika
- 3/4 teaspoon cayenne pepper
- 1 tablespoon dried parsley
In food processor fitted with metal blade, combine olives, raisins, oil, capers, garlic and anchovy; process until smooth. Trim crusts from bread, then flatten slices with rolling pin. Cut each slice in half to make two rectangles. Spread each half with about 1 teaspoon each cream cheese and olive mixture. Roll up tightly from the long side as for a jelly roll. Brush with butter; coat one end of each with mixture of paprika, cayenne and parsley. Place on baking sheet seam sides down; bake at 400°F until toasted, about 5 minutes.
Nutrition Facts Per Serving
Calories 70 (41% from fat); Total Fat 3.5g (sat 1.5g, mono 1.5g, poly 0g, trans 0g ); Cholesterol 5mg; Protein 2g; Carbohydrate 9g; (Dietary Fiber <1g; Sugars 2g; ); Iron <1mg; Sodium 160mg; Calcium 26mg; Potassium 41mg
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