Olive And Sun Dried Tomato Tapenade With Endive Leaves Recipe 55

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OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES RECIPE - (5/5)



Olive And Sun-Dried Tomato Tapenade With Endive Leaves Recipe - (5/5) image

Provided by á-174942

Number Of Ingredients 4

3 cans pitted black olives - (8 oz ea) drained
3/4 cup sun-dried tomatoes packed in olive oil
Extra-virgin olive oil
3 heads endive - (abt 1/2 lb)

Steps:

  • In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in. Pulse until smooth, but still chunky. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving. Gently pull off the leaves from the endive, being carefully not to tear the leaves. Wash thoroughly with cold water and dry completely. Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter. This recipe yields 12 appetizer servings.

OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES



Olive and Sun-Dried Tomato Tapenade With Endive Leaves image

Only 4 ingredients in this recipe. I have not tried this yet but sounds promising. This is a Giada De Laurentiis recipe.

Provided by cookiedog

Categories     Greens

Time 20m

Yield 12 serving(s)

Number Of Ingredients 4

3 (8 ounce) cans pitted black olives, drained
3/4 cup sun-dried tomato packed in oil
extra virgin olive oil
3 heads endive (about 1/2 pound)

Steps:

  • In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth, but still chunky.
  • Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
  • Gently pull off the leaves from the endive, being careful not to tear the leaves. Wash thoroughly with cold water and dry completely.
  • Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.

Nutrition Facts : Calories 101.7, Fat 7.3, SaturatedFat 1, Sodium 541, Carbohydrate 9.4, Fiber 6.2, Sugar 0.3, Protein 2.4

SUNDRIED TOMATO TAPENADE



Sundried Tomato Tapenade image

A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.

Provided by Alexis May Tanner

Categories     Appetizers and Snacks     Tapas

Time 2h20m

Yield 8

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
⅓ cup chopped pitted Kalamata olives
⅓ cup chopped pitted green olives
3 cloves garlic, minced
freshly ground black pepper to taste
1 (8 ounce) package cream cheese, halved lengthwise

Steps:

  • Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
  • Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g

TOMATO TAPENADE



Tomato Tapenade image

This is a very intense appetizer. I've also served it on hot pasta. Outstanding! The recipe comes from "Great Good Food" by Julee Rosso.

Provided by Mary Leverington

Categories     Spreads

Time 1h30m

Yield 1 cup

Number Of Ingredients 7

1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, drained (reserve oil)
12 anchovies, drained (reserve oil)
4 cloves garlic
1 tablespoon capers, drained
2 teaspoons lemon juice
4 tablespoons oil
4 tablespoons minced fresh Italian parsley

Steps:

  • Except for the parsley and oil, place all ingredients in a food processor and process until fairly smooth.
  • With the machine running, add the oil from the anchovies first.
  • If you want a looser consistency, add some oil from the jar of tomatoes.
  • Place in a small bowl and cover.
  • Refrigerate for at least 1 hour.
  • To serve, bring the tapenade to room temperature and sprinkle with the parsley.
  • Serve on toasted French bread.

Nutrition Facts : Calories 1122.9, Fat 93.2, SaturatedFat 12.7, Cholesterol 40.8, Sodium 2667.2, Carbohydrate 62.5, Fiber 15.1, Sugar 0.5, Protein 27.5

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