Have most things packed except the essentials and the kitchen stuff which is always the last to get packed since this is the heart of my home, always.... everything revolves around the kitchen and what the menu has in store for that day....
Today we will have Tapenade for lunch, one of my son's favorite things..... I usually change the recipe a little by mixing both black and green olives and get the very best bagette I can find... mmmmm, love it!
I mix pitted (of course) black and green olives in a food processor or whatever makes you happy, here's the recipe:
- 1/2 pound pitted mixed olives
- 2 anchovy fillets
- 3-4 small clove garlic, minced (depending how much you like garlic,ok?)
- 2 tablespoons capers
- 2 to 3 fresh basil leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
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. Taste it to insure it's right, you can always add more lemon, etc. Transfer to a bowl and serve.
Great on crackers, melba toast, whole wheat toast triangles, as a lunch sandwich on bagettes or you can use it as a "wrap" using lettuce leaves instead of bread and compliment with fresh veggies like tomato, onion, cilantro or whatever..... versatile and full of flavor. Makes a great appetizer if you have surprise guests and need something quick to serve.... mmmmmm