Wonderful, delicious appetizer, and healthy - NO OIL!

 

• 1/2 cup kalamata olives, chopped
• 1/2 cup green olives with pimentos
• 1/8 cup roasted red peppers (I keep red peppers packed in water on hand.)
• 2 garlic cloves, minced
• 2 T capers
• 1 tsp each: thyme and oregano
• 1 tsp red wine or balsamic vinegar
• 1 tsp lemon juice

Mix ingredients well in food processor.

To serve as appetizer, slice already prepared polenta in 1/4 inch rounds. Top each with tapinade and bake at 350 for 25 minutes or until brown.

To make it festive, top each slice with a small slice of olive or red pepper.

This can be served over a green salad or in a wrap with other tasty veggies. This little recipe goes a long way.