Did you know??? In literally minutes, you can wake-up ordinary grilled chicken, fish, seafood or eggs with my homemade Mediterranean tapenade!
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Not only does this snap-to-prepare tapenade make the most incredible dip for fresh veggies or chips and bruschetta topping for crostini ….
….it would also be a wonderful alternative to your everyday salsa!
Cherry Tomato ‘n Artichoke Tapenade
Yield: about 2 1/2 cups
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Prepare and assemble all ingredients.
Add all ingredients to a food processor or blender.
Process using on and off turns until mixture is finely chopped.
Allow to stand at room temperature for 30 minutes to allow flavors to blend. Or if serving later, refrigerate, covered for up to 2 days.
Drain excess juices before serving.
Cherry Tomato ‘n Artichoke Tapenade
Yield: about 2 1/2 cups
Ingredients
- 1/2 cup roasted red peppers bottled or homemade
- 1 cup cherry tomatoes halved
- 1 14 ounce can artichoke hearts, drained and halved
- 8 Greek olives coarsely chopped (without pits)
- 2 teaspoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic smashed (or more if you like)
- 1 tablespoon fresh oregano leaves or 1/2 teaspoon dried
- 1/3 cup fresh chopped parsley
- 1/4 teaspoon salt or to taste
Instructions
- Add all ingredients to a food processor or blender.
- Process using on and off turns until mixture is finely chopped.
- Allow to stand at room temperature for 30 minutes to allow flavors to blend. Or if serving later, refrigerate, covered for up to 2 days.
- Drain excess juices before serving.
Notes
Notes
Tapenade tastes best at room temperature or slightly warmed. You can top fish and chicken with the tapenade prior to baking but be aware it will lose some of its bright colors and unique
Jazz up your summer dishes with these creative and flavorful toppings!
Coming to the Blog: The Ultimate Chocolate Chip Cheesecake !
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Linda Shapiro, Meal Planning Maven
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