Difficulty: Easy - for beginners
Dietary guidance: v n
1 pkg (6 oz/175 g) fresh baby spinach leaves (about 8 cups/2 L)
1 oz (30 g) Parmesan cheese
1/4 medium red bell pepper
2 garlic cloves, peeled
2 tbsp (30 mL) drained capers
3/4 cup (175 mL) pitted green olives
1/4 cup (50 mL) loosely packed fresh basil leaves
1/4 cup (50 mL) olive oil
1/4 tsp (1 mL) salt
1 loaf (16 oz/450 g) French baguette
2 logs (4 oz/125 g each) goat cheese
1. Preheat oven to 400°F (200°C). For tapenade, place spinach into Classic Batter Bowl. Microwave, covered, on HIGH 2â€“3 minutes or until spinach is wilted. Carefully remove lid; press spinach to side of batter bowl using Small Mix â€˜N Scraper®;. Blot excess moisture with paper towels and set aside. Meanwhile, juice lemon using Citrus Press to measure 1 tbsp (15 mL). Grate Parmesan cheese using Rotary Grater. Cut bell pepper into 1-in. (2.5-cm) pieces using Utility Knife.
2. Place garlic, capers, bell pepper and olives in Manual Food Processor; cover and pump handle until coarsely chopped. Add spinach, basil, Parmesan cheese, oil, lemon juice and salt; process to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix â€˜N Scraper®.
3. Using Bread Knife, cut baguette into twenty-four 1/4-inch-thick (6-mm) slices. Cut each goat cheese log in half crosswise; slice using Egg Slicer Plus®.
4. Place bread slices on Large Round Stone with Handles. Top bread with slice of goat cheese and level Small Scoop of tapenade; flatten slightly with back of scoop. Bake 10â€“12 minutes or until bread is toasted. Remove from oven to Stackable Cooling Rack. Serve warm.
Yield: 24 servings
Nutrients per serving: (1 appetizer): Calories 110, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 12 g, Fiber 1 g, Protein 5 g