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.