• Measure ingredients into bread pan in the order listed.
• Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
• Select LOW CARB. Press the START/STOP button.
• The complete signal will sound when bread is done.
• Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)
• Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).

Tapenade Crostini Spread

Bring the taste of the Mediterranean home with this simple olive spread paired with crispy toasted bread and sliced tomatoes – a fresh and salty hors d’oeuvre worthy of any occasion!

Directions:

Place tapenade ingredients in food processor bowl. Pulse 3- 4 times or until mixture is minced.
Toast bread slices in toaster oven or broiler oven, 6-inches from heat, turning once to brown evenly.
Spread toasted bread slices evenly with 1⁄2 Tbsp. pesto; top with one Roma tomato slice and 1 Tbsp. tapenade.
TIP: Garnish appetizers with a fresh basil leaf, if desired.

Ingredients:

• 1⁄4 cup whole Kalamata olives
• 1⁄4 cup whole black ripe olives
• 1⁄4 cup green olives stuffed with pimiento
• 2 tsp. small capers
• 1 clove garlic
• 2 tsp. Dijon mustard
• 2 Tbsp. whole, shelled almonds
• 2 Tbsp. whole, shelled cashews

Crostini:

• 1 (16 oz.) bread, sliced into 1-inch thick pieces
• 1⁄2 cup basil pesto
• 3 Roma tomatoes, each sliced into 5 slices

Makes one, 2-lb. Loaf