Serves: 4
Total Calories: 308
Heat the oven to 400°F. Spray a large sheet pan with oil.
Mix the tapenade and olive oil. Place 1 sheet of phyllo on the prepared pan brush with a thin layer of the tapenade oil. Top with another phyllo sheet and another layer of the oil, and sprinkle with half of the almonds. Bake until browned and crisp, 3 to 4 minutes. Transfer to a cooling rack with a long spatula.
While the phyllo is baking, prepare another batch with the remaining ingredients. Bake on the same sheet in the same way. Serve the whole sheets with cheese and fresh fruit break off pieces to eat.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Tapenade Phyllo Brittle recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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