Try this healthier alternative to nachos.

Prep Time: 15 Min
Ready In: 15 Min
Servings: 6

Ingredients:
Tapenade:

• 2 ounces pitted black olives
• 2 ounces anchovy fillets (desalted*)
• 2 ounces capers
• 2 cloves garlic
• 1/2 cup olive oil
• Juice of 1/2 lemon
• Salt and pepper

For Serving:

• 1 bag large white corn tortilla chips
• Cherry tomatoes
• Basil

Directions:

1. To make tapenade, use a blender, hand-held blender or food processor to mix the olives, anchovies, capers and garlic. Gradually add the olive oil and lemon juice. Add salt and pepper to taste.
2. To assemble, spread the tortillas with a little tapenade. Top each with half a cherry tomato and a basil leaf.

*Note: To desalt canned anchovies, rinse under cold running water or soak in cool water or milk for 15-30 minutes.

This recipe is courtesy of Gourmandize.com.