MEDITERRANEAN TAPENADE
This Mediterranean Tapenade is perfect with grilled eggplant, mushrooms and squash or you can use it to top crostini or fill wraps or veggies such as tomatoes, avocados, cucumbers and endives etc. Served as a main course or Tapas it’s so dang good. I’ve made it as a hostess/host gift much to the delight of the recipients.
What’s so wonderful is how you can vary it up each time you make it with the use of different herbs I like to accompany this with chilled sherry for those who prefer a touch of sweetness, for the celebratory folks, a crisp sparkling wine, my Spanish Sangria for a more powerful punch or a slightly chilled Spanish Tempranillo.
INGREDIENTS:
½ cup Kalamata Olives, pitted and minced
½ cup olive oil packed sun-dried tomatoes-minced
2 tbsp capers, (rinsed if desired) roughly chopped
1 red pepper, fresh or roasted, diced
½ cup fresh arugula, basil or parsley, chopped
1/3 cup quality pesto, dairy-free
1 heaping tsp garlic, minced
1 tbsp organic robust Spanish olive oil, to serve
24– 36 Endive leaves, veggie rounds or Artisan breads, as desired
GARNISH: Faux Cashew Parmesan Cheese
DIRECTIONS:
TERI’S TIPS:
This Mediterranean Tapenade is perfect with grilled eggplant, mushrooms and squash or you can use it to top crostini or fill wraps or veggies such as tomatoes, avocados, cucumbers and endives etc. Served as a main course or Tapas it’s so dang good. I’ve made it as a hostess/host gift much to the delight of the recipients.
What’s so wonderful is how you can vary it up each time you make it with the use of different herbs I like to accompany this with chilled sherry for those who prefer a touch of sweetness, for the celebratory folks, a crisp sparkling wine, my Spanish Sangria for a more powerful punch or a slightly chilled Spanish Tempranillo.
INGREDIENTS:
½ cup Kalamata Olives, pitted and minced
½ cup olive oil packed sun-dried tomatoes-minced
2 tbsp capers, (rinsed if desired) roughly chopped
1 red pepper, fresh or roasted, diced
½ cup fresh arugula, basil or parsley, chopped
1/3 cup quality pesto, dairy-free
1 heaping tsp garlic, minced
1 tbsp organic robust Spanish olive oil, to serve
24– 36 Endive leaves, veggie rounds or Artisan breads, as desired
GARNISH: Faux Cashew Parmesan Cheese
DIRECTIONS:
- Combine Tapenade ingredients adjusting seasoning to taste. Set aside until ready to use – can be covered and stored in the refrigerator for at least five days.
- To Serve, Fill endive leaves and top with some cashew crumble.
TERI’S TIPS:
- This is delish with grilled veggies or a veggie and ancient grain pilaf stuffed and roasted in sweet peppers and topped with the tapenade.