SUNDRIED TOMATO TAPENADE
A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Provided by Alexis May Tanner
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
- Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g
SUN-DRIED TOMATO TAPENADE
This tapenade makes a great dressing for pasta salad or topping for grilled swordfish, tuna or veal.
Provided by Dancer
Categories Sauces
Time 15m
Yield 2/3 c.
Number Of Ingredients 6
Steps:
- In a small bowl, cover tomatoes with boiling water.
- Let steep until softened, about 30 minutes.
- Drain, reserving 1/4 cup of the liquid.
- Finely chop tomatoes and return to the bowl.
- Mash garlic with salt until it forms a paste.
- Add to tomatoes, along with basil, oil and reserved steeping liquid.
- Mix well.
Nutrition Facts : Calories 342.7, Fat 22, SaturatedFat 3, Sodium 3775.9, Carbohydrate 35.1, Fiber 7.2, Sugar 20.6, Protein 9
SMOKY CREAMY POLENTA WITH SUN-DRIED TOMATOES
I came up with this to make for my Veal Osso Bucco recipe # 54107. This is so creamy smooth real comfort food! It's got a slight warming kick from the chipotle sauce. Polenta was known as a meal for the poor. Corn was introduced to the south of what is now Canton Ticino (the Italian part of Switzerland) in the beginning of the 17th century, which led to a change in the monotonous cuisine. But it took another 200 years before polenta became the staple dish of the area.
Provided by Rita1652
Categories Grains
Time 41m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy bottom pot melt butter. Add onions season with the salt and cook for 3 minutes.
- Add pepper flakes if using, sun-dried tomatoes, garlic and cook until the aroma of the garlic is released, about 1 minute.
- Add Broth bring to a boil. Add chipotle sauce.
- Whisk in corn meal adding in a thin stream so not to clump stirring all the while. When all the corn meal is added lower the flame to medium.
- Stir with a wooden spoon till it comes from the sides of the pot. About 30 minutes. Add the brie and stir till melted and blended inches Or just mix so to leave some of the cheese still present!
- Ahh, the goodness of cheese! Watch this polenta change from just polenta to yummy, creamy, comforting polenta!
Nutrition Facts : Calories 218, Fat 10.5, SaturatedFat 5.8, Cholesterol 28.8, Sodium 1052.5, Carbohydrate 20.1, Fiber 2.2, Sugar 2.7, Protein 11.3
TAPENADE WITH SUN-DRIED TOMATOES
Provided by Davina Besford
Categories Condiment/Spread Sauce Olive Tomato Sauté Low Carb Summer Bon Appétit Australia
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Heat oil in a heavy large skillet over low heat. Add onions, sauté until dark brown, occasionally scraping up brown bits, about 30 minutes Transfer onions to processor. Add tomatoes and olive. Using on/off turns, process until chunky paste forms (do not puree). Season with pepper. Cool. (Can be made one week ahead. Cover; chill. Bring to room temperature before using.)
SUN-DRIED TOMATO TAPENADE
This is from another web site. I haven't made yet, but it looks very simple to make without the anchovies. The recipe actually says a handful of kalamata olives and a drizzle of olive oil so I guessed.
Provided by cookalot 2
Categories Spreads
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Blend all ingredients in processor gradually adding olive oil until desired consistency. Taste occasionally to get it just right.
Nutrition Facts : Calories 350, Fat 30.8, SaturatedFat 4.2, Sodium 361.1, Carbohydrate 20.5, Fiber 5.1, Sugar 0.1, Protein 4.3
SUN-DRIED TOMATO TAPENADE ON POLENTA TRIANGLES
Categories Food Processor Olive Tomato Vegetarian Cornmeal Bon Appétit
Yield Makes 24
Number Of Ingredients 16
Steps:
- For Tapenade:
- Combine all ingredients in processor. Using on/of turns, process until finely chopped. Transfer to small bowl. Season with salt and pepper.
- For Polenta:
- Combine whipping cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour. (Tapenade and polenta can be made 1 day ahead. Cover separately and chill.)
- Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and sauté until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels; drain.
- Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.
More about "sun dried tomato tapenade on polenta triangles recipes"
SUN-DRIED TOMATO & BASIL OLIVE TAPENADE (5 MINUTES!)
From minimalistbaker.com
BEST SUN DRIED TOMATO POLENTA RECIPE - HOW TO MAKE …
From food52.com
SUN-DRIED TOMATO TAPENADE RECIPE - SWEET CARAMEL …
From sweetcaramelsunday.com
SUNDRIED TOMATO POLENTA BITES - RECIPE GIRL
From recipegirl.com
25 BEST RECIPES WITH SUN-DRIED TOMATOES - INSANELY GOOD
From insanelygoodrecipes.com
TAPENADE OF SUN-DRIED TOMATOES, OLIVES AND BASIL | RECIPES
From deliaonline.com
ASTRAY RECIPES: SUN-DRIED TOMATO TAPENADE ON POLENTA TRIANGLES
From astray.com
HEALTHY POLENTA RECIPES | EATINGWELL
From eatingwell.com
SUN DRIED TOMATO TAPENADE | GIANGI'S KITCHEN
From giangiskitchen.com
POLENTA AND SUN DRIED TOMATO RECIPES - SUPERCOOK
From supercook.com
SUN-DRIED TOMATO TAPENADE ON POLENTA TRIANGLES
From damndeliciou.com
SUN-DRIED TOMATO TAPENADE ON POLENTA TRIANGLES - PLAIN.RECIPES
From plain.recipes
SUN-DRIED TOMATO TAPENADE RECIPE - ANDREA MEYERS
From andreasrecipes.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
RECIPESOURCE: SUN-DRIED TOMATO TAPENADE ON POLENTA TRIANGLES
From recipesource.com
SKILLET SUN-DRIED TOMATO DIP RECIPE | EATINGWELL
From eatingwell.com
SUN-DRIED TOMATO TAPENADE WITH CROSTINI RECIPE | MYRECIPES
From myrecipes.com
You'll also love