Artichoke Heart Tapenade Recipes
TWO-STEP ARTICHOKE TAPENADE
My sister-in-law brought this to our beach house this summer, where we had a tapenade taste-off. This was the winner. I had this on seafood, with chips, with veggies, on bruschetta, and even used it as a sandwich spread!
Provided by skat5762
Categories Spreads
Time 10m
Yield 1 jar
Number Of Ingredients 8
Steps:
- Combine all ingredients in food processor, turning off/on until finely chopped.
- Taste and adjust seasoning with salt& pepper.
OLIVE AND ARTICHOKE TAPENADE
Categories Condiment/Spread Food Processor Herb Nut Olive Vegetable Appetizer Vegetarian Walnut Artichoke Spring Summer Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)
TAPENADE-ARTICHOKE HEARTS ON FRENCH BREAD
From Quick and Simple Magazine, February 2006. Use imported fresh olives for best results and canned black olives if you want to forsake quality and flavor.
Provided by COOKGIRl
Categories Vegetable
Time 27m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In a food processor or blender, combine the olives (save a few for garnish), artichoke hearts, 1/4 cup fresh basil, olive oil, capers, and the orange zest. Pulse mixture until coarsely pureed. Set aside.
- Arrange the bread slices on a baking sheet and toast in the preheated oven until lightly browned on both sides, approximately 10 minutes total.
- Remove the toast from the oven. Divide the tapenade mixture and spread on each slice. Top with the goat cheese of your choice; return to oven and bake 1-2 minutes or just until cheese melts.
- Transfer the toast to a serving platter and garnish with the remaining sliced olives and some fresh basil.
Nutrition Facts : Calories 688.6, Fat 20.6, SaturatedFat 6.4, Cholesterol 14.9, Sodium 1518, Carbohydrate 103.3, Fiber 7.4, Sugar 1.1, Protein 21.8
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