Tapenade

Ingredients:

4 oz. pitted black olives
4 oz. oil-cured greek olives, pitted
1/3 cup capers
2 cloves garlic, minced
1/4 tsp. dried thyme
1 tbsp. Dijon mustard
Lemon juice
Freshly ground pepper
3 tbsp. minced fresh parsley
1 -1/2 tb pine nuts
1 baguette

Slice baguette diagonally. Rub each slice with garlic and toast until lightly browned.

Puree olives in a blender. Add capers, garlic, thyme and dijon mustard; puree. Transfer to mixing bowl. Add lemon juice and pepper to taste. Stir in parsley and ground pine nuts. Serve surrounded by garlic toasts.

Tapenade (another recipe)

Ingredients:

1/4 c Pitted black olives
1 ts Capers; drained
1 Clove garlic; chopped
2 ts Chopped onion
1 tb Fresh lemon juice
2 tb Fresh pine nuts
1 ts Olive oil

Instructions:

Makes 3/4 Cup

Although we have reduced the fat in this classic spread made from olives, it's still rich and meant to be used sparingly.

In mini-food processor or blender, combine olives, beans, capers, garlic and onion and process until paste is formed. Add lemon juice and oil and
process until smooth (but not liquidy) mixture is formed.

Cover and refrigerate for 1 day before serving for flavors to blend. (Tapenade will keep refrigerated up to 2 weeks.)

Pepper-Passion Recipes