Tomato And Basil Tapenade Recipes

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SUN-DRIED TOMATO & BASIL OLIVE TAPENADE (5 MINUTES!)



Sun-Dried Tomato & Basil Olive Tapenade (5 Minutes!) image

Simple, fresh, and flavorful olive tapenade made with just 6 ingredients. Perfect as a tangy dip, savory pairing for hummus, or sandwich spread!

Provided by Minimalist Baker

Categories     Dip

Time 5m

Number Of Ingredients 8

2 cups pitted, drained olives ((we love Kalamata and green olives))
2 cloves garlic, smashed
1/3 cup sun-dried tomatoes ((not packed in oil)*)
1/3 cup tightly packed fresh basil
1-2 Tbsp olive oil
3 Tbsp lemon juice ((1 lemon yields ~3 Tbsp or 45 ml))
Hummus
Pita chips / crackers ((ensure gluten-free for GF eaters))

Steps:

  • Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
  • Taste and adjust seasonings as needed, adding more sun-dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, olive oil to thin, or garlic for bite. Optional: Add a pinch of salt and pepper, though we didn't find it needed it.
  • Serve immediately. This makes a great dip on its own or for pairing/layering with hummus. We also love it as a sandwich spread on a veggie sandwich like the Trashy Vegan Sandwich from our Everyday Cooking Cookbook, or our Chickpea Sunflower Sandwich.
  • Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.

Nutrition Facts : ServingSize 1 three-Tbsp servings, Calories 99 kcal, Carbohydrate 4.8 g, Protein 1 g, Fat 9.2 g, SaturatedFat 4.2 g, Sodium 559 mg, Fiber 1.9 g, Sugar 1.5 g

TAPENADE OF SUN-DRIED TOMATOES, OLIVES AND BASIL



Tapenade of Sun-dried Tomatoes, Olives and Basil image

Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm from the oven, or baked croutons brushed with oil and garlic. Alternatively, you can use the amount in this recipe as a sauce for pasta for 3-4 people, adding 2 more tablespoons of the tomato oil. Stir this in and warm the tapenade through before putting it on the hot pasta.

Categories     Dips     Accompaniment     Tomatoes     Barbecue salsa and dips

Yield Makes ¾ pint (425 ml), serves 4-6

Number Of Ingredients 8

1 x 285 g jar sun-dried tomatoes, drained, but reserve the oil
6 oz (175 g) pitted black olives in brine, drained and rinsed
¾ oz (20 g) fresh basil leaves
1 teaspoon green peppercorns in brine, rinsed and drained (36 peppercorns)
2 fat cloves garlic, peeled
1 x 50 g tin anchovies including the oil
4 oz (110 g) capers, drained and pressed between double layers of absorbent kitchen paper
freshly milled black pepper

Steps:

  • Simply put everything into a food processor with 2 tablespoons of the reserved tomato oil. Switch the motor on, but use the pulse action, because if you process it too much it goes to a purée. What you need to aim for is a texture like coarse gravel and sand. Add a third tablespoon of the reserved tomato oil if it looks too stiff. Pack the tapenade into a bowl, cover with clingfilm and chill, but remember to allow it to come back to room temperature for about 1 hour before serving.

10-MINUTE TOMATO BASIL SALAD



10-Minute Tomato Basil Salad image

Perfect for summer, delightfully delicious!

Provided by nshawger

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 5

1 large tomato, cut into wedges
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1 ½ teaspoons red wine vinegar, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

Nutrition Facts : Calories 157 calories, Carbohydrate 7.7 g, Fat 13.9 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 9.2 mg, Sugar 4.8 g

STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND BASIL PESTO DRESSING



Stacked Tomato Salad with Black Olive Tapenade and Basil Pesto Dressing image

Stacked Tomato Salad with Tapenade and Basil Pesto Dressing is a twist on classic Caprese salad. It's easy, impressive and the perfect way to showcase fresh tomatoes!

Provided by By: Carol | From A Chef's Kitchen

Categories     Side Dishes - Salads

Time 30m

Number Of Ingredients 16

1 cup pitted Kalamata olives (firmly packed)
2 cloves garlic (coarsely chopped)
2 teaspoons anchovy paste
1 heaping tablespoon pine nuts
1/4 cup olive oil
Freshly ground black pepper (to taste)
2 cups fresh basil leaves (packed)
2 cloves garlic (coarsely chopped)
1/4 cup lemon juice
3 tablespoons pine nuts
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper (to taste)
4 large tomatoes (each sliced into 4 even slices)
1 package (16-ounce) fresh sliced mozzarella such as BelGioioso
Fresh basil leaves (for garnish)

Steps:

  • Combine all ingredients in a food processor or blender and process until smooth. Transfer to a small bowl and wash out the blender or food processor bowl. Refrigerate until needed. (Can be made up to 2 days ahead.)
  • Combine the basil, garlic, lemon juice, pine nuts and Dijon mustard in a food processor or blender. Pulse until coarsely chopped.
  • With the machine running, slowly drizzle in the olive oil and blend until smooth. Season to taste with salt and black pepper.
  • Place 1 tomato slice on each of 5 plates. (Alternately, arrange on a platter.)
  • Top with a tablespoon of the tapenade.
  • Top with a slice of fresh mozzarella. Repeat layering, finishing each stack with a slice of tomato. (You will have a slice left to enjoy another way.)
  • Spoon some of the dressing over each stack and garnish with fresh basil leaves. Serve immediately.

Nutrition Facts : ServingSize 1, Calories 504 kcal, Carbohydrate 10 g, Protein 4 g, Fat 52 g, SaturatedFat 7 g, Cholesterol 2 mg, Sodium 542 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 43 g

TOMATO AND BASIL TAPENADE



Tomato and basil tapenade image

My idea of yummy food. Although the recipe says keeps for up to 2 weeks, I would want to use it in 1 due to raw garlic and botulism.

Provided by JustJanS

Categories     Spreads

Time 10m

Yield 1 cup

Number Of Ingredients 7

1 cup semi sun-dried tomato
1/4 cup capers
1 (45 g) can anchovies
4 cloves garlic
1/2 cup basil leaves
fresh ground black pepper
1/2 cup olive oil

Steps:

  • Place all the ingredients in a food processor or blender and pulse until well combined.
  • With the motor running, slowly add the oil through the chute to form a paste like consistency.
  • Cover with a little extra oil and refrigerate for up to 2 weeks.

Nutrition Facts : Calories 1226, Fat 114.6, SaturatedFat 16.2, Cholesterol 38.2, Sodium 3807.4, Carbohydrate 37.6, Fiber 9.7, Sugar 20.7, Protein 23.3

STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND SWEET BASIL DRESSING



Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

3 pounds ripe tomatoes, (beefsteak, yellow, and heirloom), sliced into 1/2-inch thick rounds
Tapenade, recipe follows
1 pound mozzarella cheese, thinly sliced
Fresh basil leaves and sprigs, for layering and for garnish
Fresh basil leaves and sprigs, for layering and for garnish
Sweet Basil Dressing, recipe follows
2 cups kalamata or nicoise olives, pitted
3 cloves garlic, peeled, coarsely chopped
5 anchovy fillets
2 tablespoons pine nuts
1/2 cup olive oil
Salt and freshly ground black pepper
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
3/4 cup pure olive oil
Salt and freshly ground black pepper
12 basil leaves, cut into chiffonade

Steps:

  • Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.
  • Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
  • Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.

TOMATO BASIL TARTLETS



Tomato Basil Tartlets image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

1 (10 by 9-inch) sheet frozen puff pastry, thawed
1/3 cup olive tapenade
1 cup (2 1/2 ounces) shredded fontina cheese
8 cherry tomatoes, quartered
6 basil leaves, chopped
Fleur de sel or other large flake sea salt

Steps:

  • Special equipment: a 2 1/4-inch round cookie cutter
  • Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
  • Place the pastry on a lightly floured work surface. Using the tines of a fork, prick the pastry all over. Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. Bake for 10 to 12 minutes until golden. Remove the top baking sheet and the top piece of parchment paper.
  • Spread 1 teaspoon of tapenade on each pastry round. Place about 1 tablespoon of cheese on top. Arrange 2 pieces of tomato on the cheese. Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.
  • Transfer the tartlets to a platter and garnish with a pinch of fleur de sel.

TOMATO AND TAPENADE SALAD



Tomato And Tapenade Salad image

Provided by Mark Bittman

Categories     easy, quick, weekday, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1/2 cup pitted black olives, preferably oil-cured or calamatas
3 tablespoons capers, with a bit of their liquid
4 anchovy fillets, with some of their oil
1 clove garlic, lightly smashed
About 1/4 cup extra virgin olive oil
2 pounds tomatoes
Salt and freshly ground black pepper
1 cup basil leaves, torn

Steps:

  • To make tapenade, put olives, capers, anchovies and garlic in container of food processor or blender, along with a bit of olive oil. Pulse machine once or twice, and swiftly add remaining olive oil while machine is running. Do not purée. You want a coarse, uneven blend. (If you have the energy, you can chop all the ingredients by hand or grind them with mortar and pestle.) Thin with more olive oil if you like.
  • Core tomatoes, cut them in two horizontally and shake out the seeds, squeezing gently. Chop. Toss with tapenade, and some salt and pepper if necessary. Stir in basil leaves. Taste, adjust seasonings and serve.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 636 milligrams, Sugar 6 grams

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 AND TAPENADE TART



Tomato and Tapenade Tart image

Using classic French black olive paste, this tart is a delicious way to start a dinner party. I've had a look, and there are quite a few recipes for homemade tapenade here on zaar,and it's available in the supermarket. So I'll leave it up to you, as to which one you prefer.

Provided by Rhiannon and Matt

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 sheets frozen puff pastry, thawed
flour, for dusting
3 tablespoons black olive tapenade
125 g cherry tomatoes, halved
1/3 cup sun-dried tomato
4 tablespoons grated parmesan cheese
10 fresh basil leaves

Steps:

  • Preheat oven to 220c (200c fan-forced).
  • Place pastry sheets one on top of the other on your work surface (that you have dusted with the flour)and roll out to measure a 24cm x 34cm rectangle.
  • Trim edges for neatness & score with a knife to create a 1.5cm border.
  • Transfer to baking tray & spread tapenade over pastry.
  • Arrange the tomatoes over the top & sprinkle with Parmesan.
  • Bake for 20 minutes or until pastry is puffed & golden.
  • Remove from oven & scatter the Basil leaves on top.
  • Slice & serve with a green salad.

Nutrition Facts : Calories 717.5, Fat 48.4, SaturatedFat 12.7, Cholesterol 4.4, Sodium 478.3, Carbohydrate 59.9, Fiber 3, Sugar 3.9, Protein 11.9

TOMATO AND TAPENADE TARTLETS



Tomato and Tapenade Tartlets image

Provided by Dorie Greenspan

Categories     Olive     Tomato     Appetizer     Bake     Cocktail Party     Vegetarian     High Fiber     Dinner     Lunch     Mozzarella     Basil     Summer     Party     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 10

1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1/2 cup (about) green- or black-olive tapenade*
5 to 6 ripe medium tomatoes, preferably assorted colors, cut into 1/4-inch slices
12 ounces fresh mozzarella cheese, thinly sliced
Fleur de sel or coarse kosher salt
Extra-virgin olive oil
Balsamic vinegar
18 small fresh basil leaves
6 green or black olives, pitted, sliced
A thick paste or spread made from brine-cured olives, capers, anchovies, and various seasonings; available at some supermarkets and at specialty foods stores and Italian markets.

Steps:

  • Position racks in top third and bottom third of oven. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Working with 1 pastry sheet at a time, roll out on floured surface to 13-inch square. Using 6-inch-diameter plate, cut out 4 rounds from 1 sheet and 2 rounds from second sheet (reserve remaining pastry for another use). Transfer 3 rounds to each baking sheet. Pierce each round with fork. Top rounds with another sheet of parchment. Place another baking sheet atop parchment on each sheet.
  • Place 1 baking sheet stack on each rack in oven and bake 10 minutes. Rotate baking sheets and bake until rounds are golden, about 10 minutes longer. Using oven mitts, carefully remove top baking sheets and top sheets of parchment. Continue baking pastries until deep golden, about 3 minutes longer. Transfer sheets to rack to cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  • Increase oven temperature to 450°F. Spread generous tablespoon tapenade over each pastry round, leaving 1/2-inch border around edges. Alternate 4 tomato slices with 4 mozzarella slices atop each pastry in pinwheel pattern. Bake just until cheese begins to melt, about 2 minutes. Sprinkle with fleur de sel and pepper, then drizzle with olive oil and balsamic vinegar. Arrange a few basil leaves and olive slices atop each tartlet and serve immediately.

TOMATO SALAD WITH TAPENADE



Tomato Salad With Tapenade image

Provided by Mark Bittman

Categories     salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 ripe medium tomatoes
Salt and freshly ground black pepper
4 ounces pitted black olives, about 1 cup
2 anchovy fillets or 1 teaspoon capers, or both
2 teaspoons sherry vinegar
2 tablespoons extra virgin olive oil
1/2 pound mozzarella, preferably fresh
1/2 cup shredded or roughly chopped basil

Steps:

  • Core the tomatoes, and cut them into eighths. Salt them lightly, and let sit while you make the tapenade.
  • Combine the olives, anchovies or capers, vinegar, oil and 1 tablespoon water in a blender or small food processor. Blend until pureed, but not too fine. Add more water if necessary; the mixture should be fairly loose. Taste the puree, and add salt and pepper as you like.
  • Cut the mozzarella into chunks, and toss with the tomatoes and about half the tapenade; season with salt and pepper if necessary, and add more tapenade to taste. Garnish with basil, and serve immediately.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 13 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 644 milligrams, Sugar 4 grams

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From barefootcontessa.com


TOMATO BASIL BRUSCHETTA RECIPE - COOKIE AND KATE
2019-08-12 Bring 1 cup (or more) to a boil in a small, thick bottomed saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook, stirring often, until the vinegar is reduced by half, about 10 to 15 minutes. Allow the reduction to cool, then transfer to an air-tight jar and store in the pantry.
From cookieandkate.com


RECIPES > APPETIZERS > HOW TO MAKE TOMATO TAPENADE
1 ts Dried whole basil 1/2 ts Freshly ground pepper 1/4 c Ripe olives; sliced 1 tb Drained capers -TOMATO TAPENADE CROSTINI: French bread baguette slices -toasted SARGENTO Fancy Supreme Shredded Mozzarella Cheese Combine tomatoes and water in a small saucepan; bring to a boil. Cover; reduce heat, and simmer 10 minutes or until tender. Drain well; pat dry with …
From mobirecipe.com


CHICKEN WITH TAPENADE AND TOMATO BASIL SAUCE
2-3 Tbsp olive tapenade; GARNISH – basil leaves Sprinkle chicken with salt and pepper. Heat oil in a sauté pan. Fry chicken until cooked through turning once, about 8 minutes total. Let chicken rest for several minutes before slicing it or serve a half chicken breast per person. While chicken is cooking heat tomato sauce and add basil. Spoon ...
From everydayglutenfreegourmet.ca


BEST CREAMY BASIL CHICKEN SKILLET WITH CORN AND TOMATO RECIPE
2022-07-26 Season chicken with 1 teaspoon salt and 1/4 teaspoon black pepper. In a large skillet over medium-high heat, heat 2 tablespoons oil. Cook chicken, turning halfway through, until golden brown on ...
From delish.com


RECIPES | TOMATO AND TAPENADE TART - MATCHING FOOD & WINE
2021-08-11 Put the baking tray (without the pastry) in the oven to pre-heat for 10 minutes. To assemble the tart, top the pastry inside the scored border with a generous smearing of tapenade. Arrange the sliced tomatoes in a single layer over the tapenade. Halve the small tomatoes, season with salt, and use them to fill any gaps.
From matchingfoodandwine.com


RIBEYE STEAKS WITH TOMATO TAPENADE - OMAHASTEAKS.COM
Press pepper onto beef steaks. Place steaks on grill over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt. (Or to broil, place steaks on rack in broiler pan so surface of beef is 3" to 4" from heat. Broil 14 to 18 minutes for medium rare to medium doneness ...
From omahasteaks.com


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