The combination of sweet, sour, spice and mint make this topping for meat or bread burst with flavor.Yield: 6 servings
Difficulty Rating: Easy
Recipe Created By: Charlyn Fargo
Recipe From: Illinois Farm Bureau Partners
Total Comments: 5
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Tips & Notes
This tapenade is good hot or cold – as a chutney for meat or served as a bruschetta-like topping for bread or crackers.
- Take a 12-inch saute pan and heat olive oil.
- Add pumpkin or squash, then add garlic. Add red pepper flakes, red wine vinegar and honey, and bring to a boil. Simmer and wait for mixture to thicken. Add mint.
- Serve hot or cold over sliced rounds of Italian bread or over roasted lamb or chicken.
Nutrition Facts (per serving): Calories – 134, Fat – 8.7g, Dietary Fiber – 2.5g, Protein – 1g, Vitamin A – 240%, Vitamin C – 7%, Calcium – 3%, Iron – 8%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.