Wednesday, 17 December 2008

Tapenade

1 15oz. can of pitted black
   olives - drained
1/3 cup of olive oil*
Pepper to taste

All the following ingredients 
   are optional -- use any or 
   all.
3 large sun dried tomato halves
   with oil
1 tsp. chopped garlic - jar or
   fresh
1 tbsp. chopped fresh herbs -
   including parsley, sage or
   oregano
1 tbsp. capers - drained
1 whole anchovy from can
1 tbsp. of Dijon mustard

Crostini
2 French rolls - 6 inch size or just 1/2 loaf - sliced.
2 - 4 tbsp. olive oil
Salt and pepper to taste
  • Combine all the ingredients you have on hand and blender, or food process, until finely chopped. 
  • You can prepare way ahead and store in the refrigerator. 
  • Allow to come to room temperature before serving.
  • Drizzle bread slices with olive oil and salt and pepper. 
  • Toast in oven or toaster oven for about 7 minutes at 350 degrees until lightly browned.
  • Spread paste on Crostinis just prior to serving. 


*Ok to use less olive oil