Wednesday, February 27, 2008

Tapenade - Olive Spread

From the south of France (Provence) comes this traditional appetizer that has become one of my family's favorite snack.... Healthy, vegetarian, quick, easy and flavor plus....
Baguette or similar hard crusted bread
1 can (8oz or so) pitted black olives
1 can (8oz) pitted green olives
2 anchovy fillets
1 clove garlic 2 tbls capers
2 to 3 fresh basil leaves
1 tbl freshly squeezed lemon juice
2 tbls extra-virgin olive oil
Drain olives. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl. Slice baguette into 1 inch segments. Pour some oil onto a plate and dip one side of the bread. Put large pan on stove over med-high heat and allow to heat up. Toast bread on pan with oil side down for a couple of min. or until edges are dark brown and center is crusty and golden. Spread olive spread on each bread segment and put on a tray and serve. Note: You could use either all green or all black olives too.

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