Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
364
Calories
30g
Protein
24g
Fat
9g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cognac | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups pitted mild brine-cured green olives,
- such as Luques or picholines, black niçoise
- olives or a combination
- 3 anchovy fillets, rinsed and patted dry
- 3 Tbs. capers, rinsed
- 1 1/2 Tbs. coarsely chopped fresh flat-leaf
- parsley
- 3 garlic cloves, finely chopped
- 1 1/2 Tbs. cognac or brandy
- 3 Tbs. fresh lemon juice
- 1/2 tsp. freshly ground white pepper
- 1/4 cup extra-virgin olive oil
- 24 thin baguette slices
- Nonstick olive-oil or vegetable-oil cooking spray
- or olive oil as needed
- Pimiento (sweet pepper) strips for garnish
- (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes