Sunday, September 18, 2016

Tapenade with Anchovies and Capers

Although Tapenade can be prepared by chopping the ingredients finely before crushing them into a paste, a food processor is a huge time saver.

Tapenade with Anchovies and Capers:

1 garlic clove, coarsely chopped
1/3 c. (80 mL) pitted black olives, coarsely chopped
2 anchovy fillets
2 tbsp. (30 mL) capers
2 tsp. (10 mL) Dijon-style mustard
2 tbsp. (30 mL) olive oil
Coarsely ground black pepper, to taste

Combine all ingredients in food processor. Process on pulse setting until mixture is smooth, with some chunks, about 15 sec. Makes about 1/2 c. (125 mL). Serve on crackers, slices of baguette, or Crostini. Yields about 1/3 c. (80 mL).

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