Cherry Tomato ‘n Artichoke Tapenade
Did you know??? In literally minutes, you can wake-up ho-hum grilled chicken, fish, seafood or eggs with my homemade Mediterranean tapenade. 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!
Yield: about 2 1/2 cups
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
Make Ahead and Storage Tips: may be made up to 2 days ahead. Cover and refrigerate. Drain. Let stand at room temperature for about 30 minutes or warm slightly before serving.
Tapenade tastes best at room temperature or slightly warmed. You can add it to fish and chicken prior to baking but be aware tapenade will lose some of its bright colors and unique texture.
Fantastic as a topping for cooked chicken, fish, seafood or eggs. See Roasted Cod with Tomato ‘n Artichoke Tapenade.
Another flavorful Mediterranean topping to try: Romesco Dip.