Sardine Tapenade Subsequently Toasted Bread

The ingredient of Sardine Tapenade Subsequently Toasted Bread

• 2 110g cans sardine fillets drained
• 2 small garlic cloves harshly roughly chopped
• 50g 1 3 cup capers drained
• 40g 1 3 cup pitted black olives
• 25g 1 4 cup dried breadcrumbs
• 1 3 cup chopped vivacious continental parsley
• 1 1 2 tbsp white vinegar
• 60mls 1 4 cup olive oil
• salt pitch black pepper to taste
• crusty bread sliced toasted to give support to

The Instruction of sardine tapenade subsequently toasted bread

• heat a medium non stick frying pan on top of higher than medium high heat and cook the sardine fillets for 1 2 minutes or until lightly browned cut off surgically remove from the heat and cool for 10 minutes
• place the sardine fillets garlic capers olives breadcrumbs parsley and vinegar in the bowl of a food processor and process until just combined as soon as the motor running gradually accumulate the olive oil and process until the union is smooth season next salt and pepper relieve sustain in the same way as the toasted bread

Nutritions of Sardine Tapenade Subsequently Toasted Bread

calories: 159 652 calories
calories: 13 grams fat
calories: 2 grams saturated fat
calories: 4 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 240 72 milligrams sodium
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calories: nutritioninformation