Olive Tapenade
I like to serve tapenade on top of a baguette along with other toppings such as goat cheese, sun dried tomatoes, and pesto. A great appetizer!
Ingredients
1 cup Kalamata olives, pitted
½ cup Parmesan, grated
2-3 garlic clove, chopped
1 tablespoon lemon juice
2 tablespoons chopped parsley
2 tablespoons chopped basil
¼ cup olive oil
salt, to taste
baguette, sliced and toasted
Additional baguette toppings
Goat Cheese
Pesto
Sun-dried tomatoes
Method
1. Combine all ingredients, except olive oil, and pulse coarsely in a food processor. Drizzle in olive oil and mix until well incorporated. Season with salt to taste.
2. To prepare baguette, lightly brushed slices with olive oil or butter. Place on a hot skillet and cook, flipping sides until golden brown. Place tapenade on top baguette. Serve warm.
1 cup Kalamata olives, pitted
½ cup Parmesan, grated
2-3 garlic clove, chopped
1 tablespoon lemon juice
2 tablespoons chopped parsley
2 tablespoons chopped basil
¼ cup olive oil
salt, to taste
baguette, sliced and toasted
Additional baguette toppings
Goat Cheese
Pesto
Sun-dried tomatoes
Method
1. Combine all ingredients, except olive oil, and pulse coarsely in a food processor. Drizzle in olive oil and mix until well incorporated. Season with salt to taste.
2. To prepare baguette, lightly brushed slices with olive oil or butter. Place on a hot skillet and cook, flipping sides until golden brown. Place tapenade on top baguette. Serve warm.
