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
TOMATO CAPER TAPENADE
Ohh let me count the ways to use this Tapenade.......over pasta, as a dip, served on some crusty bread or rye, on a cheese board or serve with some pitta crisps! Even give as a gift..... its Wonderful. Note -- This is best made a day ahead of serving.
Provided by Tisme
Categories Spreads
Time 20m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Process all the ingredients until smooth.
- Spoon into hot sterilised jar and seal jar immediately.
- N.B. This is best made a day ahead and can be stored in refrigerator for about 4-6 weeks. This recipe makes approx 250ml of Tapenade.
TAPENADE
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
CROSTINI WITH SUN-DRIED-TOMATO TAPENADE
Categories Food Processor Olive Tomato Bake Cocktail Party Capers Bon Appétit
Yield Makes about 36
Number Of Ingredients 7
Steps:
- Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
- Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.
CAPER TAPENADE
One of the best ways to use this bright condiment is spooned over broiled or grilled fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5m
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl. Spoon into an airtight container. Tapenade can be refrigerated up to 1 week.
TOMATO-OLIVE-CAPER TAPENADE
From Eating Well - they show the tapenade spooned over baked cod but it would be equally good over chicken or pork.
Provided by TXOLDHAM
Categories Sauces
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet over medium heat. Add the shallot and cook until begins to soften.
- Add the tomatoes and cook, stirring until soft. Add olives and capers and cook for 30 seconds more.
- Stir in oregano and vinegar and remove from heat. Spoon over fish (or chicken or pork).
Nutrition Facts : Calories 30.7, Fat 2.2, SaturatedFat 0.3, Sodium 139.3, Carbohydrate 3, Fiber 1.1, Sugar 1, Protein 0.6
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- Preheat oven to 450°. Cover a jelly roll pan or roasting pan with heavy duty foil for easy clean up.
- Combine the cut tomatoes, garlic, olive oil, vinegar, salt, pepper, and brown sugar right in your pan. Roast for about 25 minutes, or until the tomatoes slump and the juices are bubbling. Remove pan from the oven and set aside to cool a bit.
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4.1/5 (8)Total Time 25 minsAuthor Eatingwell Test KitchenCalories 151 per serving
- Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
- Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 112 minutes. Add olives and capers; cook, stirring, for 30 seconds more. Stir in oregano and vinegar; remove from heat. Spoon the tapenade over the cod to serve.
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