Sun-Dried Tomato Tapenade

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Do you know what time it is? Panic time because you can’t figure out what dish you should bring to your next event on your social calendar.

Along with the bustling holiday activities between Thanksgiving and Christmas comes the very busy season of holiday parties, potluck lunches, family dinners, and household guests. I think that the holiday season would be better off being renamed the entertaining season. As you face the prospect of what to make for your coworkers, friends, visiting in-laws, or just for yourself as a midnight snack, let me suggest this sun-dried tomato tapenade. It only requires a few ingredients and comes together in a flash. So much flavor is packed into each bite though that you’re sure to fool your guests into thinking that you hours into making it, not minutes.

Few ingredients = Cheap

Sun-Dried Tomatoes = Flavorful

Prepared in less than 5 minutes = Easy

No Cream = A healthy alternative to the rich, calorie-laden, creamy dips

Pretty much everything you want for a holiday dish!

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While shopping for ingredients, I had some difficulty in finding sun-dried tomatoes. It took quite a bit of searching, but I finally found them in a small section of premium sauces hidden off to the side of the tomato sauce jars. Your local grocer most likely carries them, but just don’t be afraid to ask for help if you don’t find them right away. Also, note that mine came seasoned in Italian herbs (which was basically garlic and parsley). For that reason, I choose not to add any additional seasoning to my tapenade as noted below.

Sun-Dried Tomato Tapenade

  • 1 6-oz can of pitted, black olives (any size), drained
  • approximately 1 cup of sun-dried tomatoes
  • 2 Tablespoons of olive oil
  • 2 Tablespoons of capers
  • 1 clove of garlic, minced*
  • 1 teaspoon of dried parsley*

Directions:  In a food processor, add drained olives, sun-dried tomatoes, capers, garlic, and parsley (note: you can omit the garlic and parsley if your tomatoes came pre-seasoned). Pulse on low while drizzling in olive oil (note: you can use the remaining olive oil that your tomatoes were packed in). Continue to pulse for three minutes, occasionally stopping to scrape down the sides of the bowl and push the mixture towards the blades. Transfer mixture to a bowl and serve at room temperature or chilled.

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I would suggest serving your tapenade with pita chips, but you could also serve it with lightly toasted baguette slices or veggies. For mine, I used the following two variety of pita chips and would have to say that they were equally delicious.

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Have leftovers?

If you somehow manage not finish everything to the point that your licking the bowl clean, there are lots of things to do with your leftovers! Top grilled chicken breasts with the tapenade and feta or goat cheese and place under the broiler for a few minutes for an easy, exotic tasting dinner. Or slather some tapenade onto a slice of bread and top with your favorite veggies and hummus for a flavor-exploding sandwich. Get creative!

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One response to “Sun-Dried Tomato Tapenade

  1. Pingback: Memorial Day Weekend Recipes | More Fruit Please

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