OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES RECIPE - (5/5)
Provided by รก-174942
Number Of Ingredients 4
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tose20 K
[email protected]I'm not a fan of sun-dried tomatoes, so I omitted them from the recipe. The tapenade was still delicious!
Maurice Stoutmire
[email protected]This tapenade was a bit too oily for my taste. I think I'll drain the olives better next time.
Bhuwan Sapkota
[email protected]I used this tapenade as a spread for my sandwiches and it was delicious! It added a lot of flavor and richness.
Ahmed Moahmed
[email protected]This tapenade was the perfect addition to my charcuterie board. It was flavorful and went well with the other cheeses and meats.
Tebogo Madihlaba
[email protected]I loved the presentation of this tapenade. I served it in a small bowl with a drizzle of olive oil on top. It looked very elegant.
eepledee
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler tapenade recipe next time.
Zac Douglas
[email protected]Overall, this was a great recipe. I would definitely make it again.
Safyan Khan
[email protected]I found this tapenade to be a bit bland. I think I'll add some more herbs and spices next time.
Sultana Rajia
[email protected]This tapenade was a bit too salty for my taste. I think I'll cut back on the salt next time.
Dylan Schaap
[email protected]I love this tapenade! It's so easy to make and it's always a crowd-pleaser. I like to serve it with crackers, bread, or vegetables. It's also great on sandwiches and wraps.
Yolo Bangani
[email protected]This is my new favorite tapenade recipe! The combination of olives, sun-dried tomatoes, and herbs is perfect. I love the way the flavors come together. I've already made it twice and both times it was a hit.
Arslan Moosa bhia
[email protected]I made this tapenade for a party and it was a huge success. Everyone loved the bold, flavorful taste. I especially liked the addition of the lemon zest, which gave it a bright, citrusy finish.
Ashlynn Nykole
[email protected]This recipe was easy to follow and resulted in a delicious tapenade. I loved the combination of olives, sun-dried tomatoes, and capers. I also appreciated that the recipe didn't call for any anchovies, which I'm not a fan of. I served it with cracker
Danny Coleman
[email protected]This tapenade was a delightful addition to my appetizer spread. It had a rich, savory flavor with a nice balance of salty and tangy notes. The sun-dried tomatoes added a chewy texture and a burst of sweetness. I served it with endive leaves, which he