MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Trio of Spreads for Crostini
 Categories: 
      Yield: 1 Servings
 
MMMMM---------------------------PESTO-----------------
      1 c  Tightly packed fresh basil
           .. leaves
    1/4 c  Coarsely chopped walnuts
      3 tb Grated parmesan cheese
      1    Clove garlic
    1/4 ts Salt
    1/2 c  Olive oil

MMMMM--------------------------TAPENADE---------------
      1 c  Oil-cured ripe olives;
           .. pitted
      3    Cloves garlic
      2 tb Lemon juice
      1 tb Chopped fresh parsley
           .. leaves
    1/2 ts Chopped gresh thyme leaves
    1/2 ts Drained capers
    1/2 ts Dijon-style prepared
           .. mustard
    1/3 c  Extra virgin olive oil

MMMMM-----------------------TOMATO SPREAD-------------
      1 tb Olive oil
      1    Shallot; chopped
      1    Clove garlic; chopped
      3 lg Ripe plum tomatoes; peeled,
           .. halved and seeded
    1/4 c  Dried tomatoes in oil;
           .. drained and chopped
      1 ts Chopped fresh oregano
           .. leaves
    1/4 ts Crushed red pepper
 
  Pesto:
  
  1. In food processor fitted with steel blade,
  process basil, walnuts, Parmesan cheese, garlic
  and salt until finely chopped.
  
  2. With motor running, slowly pour oil through
  feed tube until a smooth paste forms. If not
  serving immediately, refrigerate in a tightly
  covered container until ready to use. Makes 1 cup.
  
  Per tablespoon: 1g pro., 8g fat, 1g carb., .3g
  fiber, 53mg sod., 1mg chol., 77 cal.
  
  Tapenade:
  
  1. In food processor fitted with steel blade,
  process olives, garlic, lemon juice, parsley,
  thyme, capers and mustard until finely chopped.
  With motor running, slowly pour oil through feed
  tube until a smooth paste forms.
  
  2. If not using immediately, refrigerate in a
  tightly covered container until ready to use.
  Makes 1 cup.
  
  Per tablespoon: .2g pro., 7g fat, 1g carb., .5g
  fiber, 151mg sod., 0mg chol., 63 cal.
  
  Tomato Spread:
  
  1. In 2 quart saucepan, heat oil over medium heat.
  Add shallot and garlic; saute until softened,
  about 3 to 5 minutes. Reduce heat to low, then add
  dried tomatoes, oregano and red pepper. Cook,
  stirring, until combined, 1 to 2 minutes. Remove
  from heat.
  
  2. In food processor fitted with steel blade,
  process until smooth paste forms. If not serving
  immediately, refrigerate in a tightly covered
  container until ready to use.
  
  Per tablespoon: 1g pro., 2g fat, 3g carb., 1g
  fiber, 7mg sod., 0mg chol., 30 cal.
 
MMMMM