• 2 large cloves garlic
• 1 jar (7 ounces) pimiento-stuffed green olives, drained
• 1 can (3.8 ounces) pitted ripe olives, drained
• ¼ cup chopped fresh parsley
• ¼ cup sliced green onion
• 3 tablespoons fresh lemon juice
• 3 tablespoons Dierbergs olive oil
• 1 package (10.6 ounces) refrigerated extra thin and crispy flatbread crust (Wewalka)
• 2 tablespoons Dierbergs butter, melted
• ½ cup grated parmesan cheese

Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped. Add olives, parsley, green onion, and lemon juice; pulse until coarsely chopped.

 

With machine running, pour olive oil through feed tube in slow, steady stream; process until well mixed.

 

Cover and chill several hours to develop flavors.

 

Unroll dough with attached parchment directly onto baking sheet, placing parchment-side down.

 

Brush butter over entire surface of flatbread. Sprinkle tapenade and parmesan over top. Bake in 425°F. oven until golden brown, about 14 to 18 minutes.

 

Use pizza cutter to cut into serving-size pieces.

Servings: 18
Serving Size: Per appetizer

Per Serving
Calories: 111
Cholesterol: 5 mg
Fat: 8 g
Sodium: 189 mg
Carbohydrates: 8 g
Protein: 2 g
Fiber:
Saturated Fat: 3 g