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Nutrition Facts
Serving Size 113 g
(Approx. 10 Servings)
Amount Per Serving
Calories 370 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 790 mg 33%
Total Carbohydrate 26 g 9%
Dietary Fiber 3 g 12%
Sugars 0 g
Protein 4 g
Vitamin A 15% Iron 10%
Vitamin C 20% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Crostini with Olive Ceviche

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
10  People


Recipe makes 10 Servings

1 loaf of ciabatta bread, sliced thin
1 bunch of fresh parsley, chopped
1 bunch of cilantro, chopped
1 cup(s) green olives
1 cup(s) pitted kalamata olives
1/2 cup(s) capers, rinsed and drained
1 large jalapeño, stemmed and seeded
1 lemon, zested
3 cloves of garlic
1/4 cup(s) sherry vinegar
1 cup(s) extra virgin olive oil
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Preheat oven to 350°F.
Place slices of ciabatta on a sheet pan lined with parchment paper.
Bake 10 to 15 minutes or until slices are just toasted.
In a food processor combine parsley, cilantro, olives, capers, jalapeo, lemon zest, garlic, and sherry vinegar. Pulse to combine until chunky or smooth, which ever is preferred.
Scoop out olive mixture to a bowl and add olive oil. Whisk to combine oil and olives.
Refrigerate 30 minutes and spread on crostini.
This can be made a day in advance and sauce is also great on pasta or fish.


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