Tapenade keeps well, and you can use it all kinds of ways. Here are some
great ideas, plus more from readers in the comments section, below.
In my refrigerator right now are two batches of tapenade—both the green and black. I adore this olive paste, because not only does it work on its own (just spread it on a cracker and serve with some French cocktails), but it’s the appetizer that keeps on giving. A few ideas:
1. Serve tapenade solo on crackers.
Remember what I told you about the French not going nuts over the appetizer spread? They don’t want you to stuff yourself silly before you sit down at their tables. So simply bring out something interesting to nibble on that just gets the appetite aroused. Tapenade does the trick.
2. Serve tapenade with hummus on crackers.
This is a baby-step above #1, but simply adds a little something extra.
3. Serve tapenade with cheese on crackers.
4. Tuck tapenade into puff pastry spirals.
Black Olive Tapenade Spirals—one of my favorite appetizer recipes in The Bonne Femme Cookbook.
5. Spoon Tapenade into gougères.
The richness of Gougères and the spark of tapenade do some amazing things together. And remember, you can freeze Gougères.
6. Give Tapenade as a Gift
Just spoon some into a pretty jar, tie it a ribbon around it, and give. Maybe with a bottle of wine and some crackers. And a copy of my book. Be sure to tell the recipient to keep the tapenade refrigerated.
7. Spoon atop deviled eggs
Take a shortcut and go to a great deli for the deviled eggs. Top with tapenade, which of course, you have on hand in your fridge.
8. Tuck into an French Rolled Omelet
Speaking of eggs, I love serving tapenade (especially the black one) in a French rolled omelet. I serve this the day after a gathering as Dave and I go over our “post party gossip.” And of course there’s a recipe for French Rolled Omelet in my cookbook.
9. Stuff into cherry tomatoes with a little feta.
10. Put a little in some soup.
There are two ways to do this. One is to spread some on toast and float the top atop the soup. The other is to use very, very little and sprinkle it here and there as a garnish. (You don’t want it to sink into the soup). Put some on the rim of the soup bowl, and diners can spoon it into their soup as they wish. (PS: This is my Silky and Light Potato Soup from my book.)
11 & 12: HELP! Good heavens, I’ve come up with 10 great ideas….I need two more. Can you help? Post below (or on my Facebook page)! Thanks.
I suppose you be wanting the recipe! Here’s the recipe for Black Olive Tapenade from The Bonne Femme Cookbook. Enjoy.
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