How To make Sun Dried Tomato Tapenade
-Marie Arico CWJS00A 1 pk Sun-dried Tomatoes-3oz
Boiling Water 1 c Olive Oil
1 tb Drained Capers-Rounded T
2 ts Minced Garlic
1 ts Finely Grated Lemon Zest
1 ts Fresh Lemon Juice
1/2 ts Herbes de Provence
Place the tomatoes in a bowl and cover with boiling water. Set aside until softened, about 2 minutes. Drain and pat dry. When cool, place in a jar, cover with the olive oil and set aside at room temperature for 1 week. Pick the tomatoes out of the jar, leaving plenty of oil on them. Reserve the remaining oil. In a processor, combine the tomatoes with the capers, garlic, lemon zest, lemon juice and herbs. Pulse until a very coarse, rough puree forms, adding some of the reserved oil, if necessary. Season to taste with salt.
How To make Sun Dried Tomato Tapenade's Videos
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.
Recipe, recipes, food, cooking, food and drinks
Tapenade with sun dried tomatoes (vegan recipe)
Make a tapenade from sun dried tomatoes is so easy.
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Sun-dried Tomato Tapenade: Easy Holiday Appetizer
Drenched with garlic, roasted red bell peppers, pesto, pistachios, and parmesan cheese, this Sun-Dried Tomato Tapenade recipe will make you go for seconds! All these flavors marry together into one perfect bite. No fuss, easy, quick and no cooking is required.
Prep time: 5 minutes
Making time: 15 minutes
Total time: 20 minutes
Autor: Inna of Innichkachef.com
Ingredients
3-4 oz. sun-dried tomatoes
8 oz. roasted red bell peppers
1/2 cup parmesan grated
1 cup of pistachios
1 Tablespoon of pesto (I used homemade in the video)
1 lemon (juice only)
Celtic salt
black pepper
2 teaspoons of dried oregano
2-3 cloves of garlic
1/3 cup olive oil
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My favorite sourdough bread with flaxseeds and molasses
Black olive tapenade
Smoke Oysters Dip
ITEMS I USED IN THIS VIDEO:
Chef knife – 8-inch:
Food processor
MY KITCHEN MUST-HALVES:
Electric teapot
Watermelon knife
Coffee press
Hand blender
Offset spatula
Ceramic non-stick pan
Pizza stone
Rolling pan
Potato peeler
Mortar and Pestle
Salad spinner
Blender/food processor
Plastic wrap
Cutting boards
Cast iron grill pan
Cast iron griddle pan
Soup cups
Mason jars
Pizza cutter
Pizza paddle
Potato smasher
Cheesecloth
Steel potato ricer
Greek yogurt maker
Kitchen scale
Silicone pops mold
Pops wooden sticks and bags
Wide mouth Mason jar
Disposable food prep gloves
Ice cream pepper cups
Toaster Kitchen Aid
Spice jars small with airtight lids
MY PANTRY STAPLES:
Poppy seeds
Sweet paprika
Saffron
Unflavored Gelatin
Arborio rice
Blackstrap molasses
Olive oil
Sunflower oil
Cane sugar
Black tea
Green tea
Coffee beans
Chicory drink
Celtic salt
Pink salt
Rice pepper
Black beans paste
Hot pepper flaxes
Fish sauce
Sweet rice flour
Whole wheat flour
Beet powder
Tahini paste
Coconut butter
Hot sauce
Soy sauce
Rice vinegar
Chili garlic sauce
Apple cider vinegar
Spirulina
Almond flour
Coconut flour
All-purpose flour
Pecan nuts
Almond nuts
Sunflower seeds
Coconut sugar
Candied ginger
Cacao powder
Chocolate chips
Avocado oil
Sesame seeds
Chai seeds
Flax seeds
Dry mushrooms
How To Make Crostini with Sundried Tomato Tapenade By Dr. William Li
Dr. William Li, author of Eat To Beat Disease, shares this health-boosting appetizer of crostini topped with a sundried tomato tapenade.
Sun-dried Tomato & Basil Tapenade
Black Olive and Sun Dried Tomato Tapenade Recipe
Quick and easy Tapenade recipe using the Tupperware Power Chef.
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