A true-to-France tapenade, plus how to serve it.
Tapenade Noire
The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day.
(Makes about 1 cup)
1 1/2 cups (8 ounces) pitted kalamata olives or mixed black olives
2 tablespoons capers, drained
1 teaspoon dried herbes de Provence
1 teaspoon anchovy paste
1 garlic clove, minced
1 tablespoon extra-virgin olive oil, plus more if needed
2 to 3 teaspoons fresh lemon juice, if desired
Place the olives, capers, herbes de Provence, anchovy paste, garlic, and oil in a food processor. Process until the mixture becomes a coarse paste, scraping down the sides of the bowl occasionally. Taste the tapenade. If you like it tangier, add some lemon juice. If it seems dry, add a little more olive oil. Transfer the tapenade to a bowl and serve at room temperature. Store leftovers in the refrigerator in a tightly covered, nonmetal container for up to 1 month.
Serving suggestions:
• Simply spoon atop your favorite crackers for a quick appetizer.
• Melt a slice of ripened goat cheese atop your favorite cracker; top with a little tapenade.
• Spread some hummus atop your favorite cracker; top with a little tapenade. Sprinkle with fresh herbs, if desired.
• Spoon a little bit atop deviled eggs.
• Melt a slice of ripened goat cheese atop your favorite cracker; top with a little tapenade.
• Spread on French-bread toasts; top with prosciutto, fresh herbs and/or sliced small heirloom tomatoes.
• Spread some whipped goat cheese atop cooked puff pastry squares; top with a little tapenade.
• Spoon a little tapenade inside some split gougeres.
• If you have any leftover after a party, the next day tuck into a French rolled omelet with a little ripened goat cheese and fresh herbs as you go over post-party gossip.
FIND MORE SERVING SUGGESTIONS FOR TAPENADE HERE—WITH PHOTOS.
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Serving Suggestion:
toasted baguette slice topped with slice of buffalo mozarella, slice of tomato and tapenade!
add some to whipped cream cheese to make a light spread/ dip
as a topping on a home made cheese pizza…yummmm!
stuffed in celery