How To make Tomato Tapenade
NORMA WRENN NPXR56B:
3 oz Pkg dried tomatoes
2 c -water
2 tb WESSON Oil
2 Cloves garlic; minced
1 ts Grated lemon rind
1 ts Dried whole basil
1/2 ts Freshly ground pepper
1/4 c Ripe olives; sliced
1 tb Drained capers
-TOMATO TAPENADE CROSTINI: French bread baguette slices -toasted SARGENTO Fancy Supreme Shredded Mozzarella Cheese Combine tomatoes and water in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 10 minutes or until tender. Drain well; pat dry with paper towels. Combine tomatoes, oil, and remaining ingredients in a food processor or electric blender. Top with cover and proscess until coarsely pureed. Yield: about 1-1/3 cups. TOMATO TAPENADO CROSTINI: Spread 1 tablespoon tapenade on toasted French bread baguette slices. Top with 1 tablespoon SARGENTO Fancy Supreme Shredded Mozzarella Cheese. Bake at 400~ for 3 to 5 minutes or until cheese is melted. Source: Cafe Southern Living 5-Star Dining
How To make Tomato Tapenade's Videos
Sun-Dried Tomato & Basil Olive Tapenade | Minimalist Baker Recipes
Simple, fresh, and flavorful olive tapenade made with just 6 ingredients. Prefect as a tangy dip, savory pairing for hummus, or a sandwich spread!
Full Recipe:
Let’s pay our dues to the creators of tapenade: Italy! That’s right, although it’s more commonly thought of as French dish, tapenade has its roots in Italy where first written record of tapenade was by Italians in the first century AD.
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Tapenade with sun dried tomatoes (vegan recipe)
Make a tapenade from sun dried tomatoes is so easy.
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Olive Tapenade
This Olive Tapenade is a simple and savory spread made with olives and sun dried tomatoes. All made from scratch and perfect to be served on crostini, as a dip or a condiment!
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Tomaten tapenade maken
Is het borreltijd? Tijd voor toast met tapenade! Tomaten tapenade maken is een makkelijk klusje. Met dit recept ben je in 10 minuten klaar.
Geen recept meer missen | Abonneer je nu op Eetman
Voor het hele recept zie:
Ingrediënten voor ongeveer 200 gram tapenade:
- 2 eetlepels pijnboompitten (15 gram)
- 10 basilicum blaadjes
- 2 tenen knoflook
- 30 gram Parmezaanse kaas
- 0,5 kleine ui (30 gram)
- 35 gram tomatenpuree
- 90 gram zongedroogde tomaten (half potje van 300 gram)
- 2 eetlepels olie van de tomaten
- 10 Kalamata olijven zonder pit
- 1 eetlepel limoensap
- peper naar smaak
- zout naar smaak
Ook nodig
- staafmixer of blender
Olive Tapenade Italian Appetizer Recipe
Olive Tapenade is an elegant Italian appetizer recipe that is sure to wow your friends at family at your next dinner party! Join Eric from Simply Elegant Home Cooking as he demonstrates his unique take on this classic Italian dish! It is imperative to use the freshest and highest quality ingredients for this tapenade recipe! Most high end grocery stores will carry a wide array of Italian olives which is usually the best place to find them. Eric recommends using a combination of green and black olives, and be sure they are sourced from Italy. Also be sure that the rest of your ingredients such as the sun dried tomatoes and extra virgin olive oils are Italian so that your flavors all blend together nicely!
Ingredients:
-1 cup green Italian olives (Eric uses green Castelvetrano olives)
-1 cup black Italian olives (Eric uses black Cerignola olives)
-1/2 tablespoon capers, rinsed and drained
-6 Italian sun dried tomato halves
-1 clove garlic
-2 anchovy filets
-1/3 cup Italian extra virgin olive oil
-1/8 teaspoon black pepper
-1/4 teaspoon crushed red pepper flakes (optional)
-20 leaves fresh basil
-1 Roma tomato
-1 small shallot
-1/4 lemon, juiced
-Italian bread or crackers for serving
Directions:
-Rinse and drain the olives. Remove the pits if not done so already. Rinse and drain the capers.
-Use a sharp knife to mince the olives and capers into small bits, but do not pulverize them.
-Mince the sundried tomatoes and add them to the olives and capers in a bowl.
-In a mortar and pestle, mash the anchovies and garlic glove into a paste, and add to the bowl of olives, capers, and sundried tomatoes.
-Add in the juice of the lemon, the Italian extra virgin olive oil, black pepper, and the red pepper flakes if using.
-Finely dice the Roma tomato and the shallot, and add to the bowl.
-Use a sharp knife to chiffonade the basil leaves and add to the bowl. Use a spoon to stir and mix everything together thoroughly. It is a good idea to let the tapenade sit out at room temperature for 10-15 minutes before serving as this will help the flavors blend.
-Serve the Italian olive tapenade with crackers, or toasted Italian bread and enjoy!
Olive and sun-dried tomato tapenade recipe
Rustic olive and sun-dried tomato tapenade what a great and really colorful way to brighten up your day. Because lets be honest nobody can stay gloomy for long when you look at these two rustic olive and sun-dried tomato tapenade. Are you ready to learn how to make rustic olive and sun-dried tomato tapenade? Lets get started!
For a step by step instruction of the recipe go to this webpage on the tortilla channel:
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The tapenade is delicous to eat with Turkish bread. Want to know how you can make some good Turkish bread yourself? Then watch the following video:
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