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Tuesday, September 20, 2016

Tomato-and-Herb Tapenade

This is a great Tapenade to make with fresh herbs from the garden.

Tomato-and-Herb Tapenade:

1 c. sun-dried tomatoes, drained and blotted dry on paper towel
1/2 c. pitted kalamata olives, drained and blotted dry on paper towel
2 tbsp. (30 mL) capers, drained and blotted dry on paper towel
2-to-4 anchovy filets, drained and blotted dry on paper towel
2 garlic cloves
2 tbsp. (30 mL) onion, chopped 
2 tsp. (10 mL) Dijon-style mustard
1/4 c. (60 mL) olive oil
Coarsely ground black pepper, to taste
1 tbsp. (15 mL) fresh thyme, chopped herbs
1 tbsp. (15 mL) fresh parsley or cilantro
1 tbsp. (15 mL) fresh lemon juice


Combine all ingredients in food processor. Process on pulse setting until mixture is smooth, with some chunks, about 15 sec. Makes about 1 c. (250 mL). Serve on crackers, slices of baguette, or Crostini.

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