Tuesday, December 20, 2011

Olive & Roasted Red Pepper Tapenade

I could make a meal out of Olive Tapenade. Give me a spoon, and I'm a happy girl! I love the salt richness of the olives and the extra bite of garlic and herbs. If you're looking for an interesting spread to serve on crostini for pre-Christmas dinner appetizers, this is for you!

This creation was the result of not having enough roasted red peppers in my fridge to make my red pepper pesto, so I grabbed the green olives and my mini Cuisinart and mixed up my very own tapenade. The roasted red peppers cut the saltiness of the olives perfectly. Oregano and garlic add the perfect sidekick flavors and trusty extra virgin olive oil smooths it down. There are no rules when it comes to how you enjoy your tapenade. Eat this with fish, chicken, or on toasted crostini. Or just grab a spoon.

Olive & Roasted Red Pepper Tapenade

1 cup green olives
1/3 cup roasted red peppers
2 cloves garlic
1 Tbsp. chopped fresh oregano
2 Tbsp. olive oil

Place all ingredients in food processor. Pulse until you get a consistency similar to the picture above. Be careful not to over-process. One too many pulses and your tapenade will become juice!

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