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Sundried Tomato Tapenade

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.7832
Energy (kCal)162.341
Carbohydrates (g)8.6798
Total fats (g)13.6227
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight. | 2. Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    mediterranean tomato oil 1 jar sun-dried drained chopped packed - - - -
    kalamata olive 1/3 cup chopped pitted - - - -
    green olive 1/3 cup chopped pitted - - - -
    garlic 3 cloves minced 13.41 2.9754 0.5724 0.045
    black pepper to taste ground 0.0 0.0 0.0 0.0
    cream cheese lengthwise 1 package halved - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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