Best 6 Sundried Tomato Tapenade Recipes
**Sundried Tomato Tapenade: A Mediterranean Delight**
Indulge in the vibrant flavors of the Mediterranean with this delightful Sundried Tomato Tapenade. This versatile spread is crafted from a blend of sun-ripened tomatoes, briny olives, aromatic herbs, and tangy capers, capturing the essence of the sunny shores. Whether you're seeking a savory appetizer, a flavorful addition to your sandwich, or a zesty marinade for your grilled chicken, this tapenade offers a burst of umami-rich goodness that will tantalize your taste buds. Explore the diverse recipes within this article, ranging from the classic Provencal Tapenade to unique variations featuring roasted red peppers, feta cheese, and even a spicy kick from chili peppers. With its vibrant colors and robust flavors, this versatile spread is sure to become a staple in your kitchen, adding a touch of Mediterranean sunshine to your culinary creations.
GHOSTINIS WITH BLOODY MURDER SUNDRIED TOMATO TAPENADE
The ghost-shaped crostini--ghostinis--make as eerie accompaniment to this tomato-ey tapenade. But even without its ghostly companions, it's still a hit.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Trim the hard crusts from both ends of the loaf of bread. Slice the remaining loaf into 1/2- to 3/4-inch slices; you will have between 14 and 16 slices. Using the cookie cutter, cut 1 to 2 ghosts from each slice of bread, depending on the size. Reserve the scraps for making fresh breadcrumbs, stuffing or bread pudding.
- Lay the ghosts on a rimmed baking sheet and lightly brush with 1 tablespoon of the olive oil. Season all the slices with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake in the oven until toasted, flipping halfway, 10 to 12 minutes. Set aside to cool.
- While the bread toasts, put the olives, parsley, sundried tomatoes, flavored oil, capers, remaining 1/4 cup olive oil, 2 tablespoons water and 1/4 teaspoon pepper in the bowl of a food processor. Pulse until chunky and then process until mostly smooth. Add the lemon juice and pulse a few times to incorporate.
- Serve with the ghostinis on the side plus additional grissini breadsticks and/or flatbread crackers.
Nutrition Facts : Calories 190 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 390 milligrams, Carbohydrate 22 grams, Fiber 1 grams, Protein 5 grams
SUNDRIED TOMATO TAPENADE
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
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
SUN-DRIED TOMATO TAPENADE
This tapenade makes a great dressing for pasta salad or topping for grilled swordfish, tuna or veal.
Provided by Dancer
Categories Sauces
Time 15m
Yield 2/3 c.
Number Of Ingredients 6
Steps:
- In a small bowl, cover tomatoes with boiling water.
- Let steep until softened, about 30 minutes.
- Drain, reserving 1/4 cup of the liquid.
- Finely chop tomatoes and return to the bowl.
- Mash garlic with salt until it forms a paste.
- Add to tomatoes, along with basil, oil and reserved steeping liquid.
- Mix well.
Nutrition Facts : Calories 342.7, Fat 22, SaturatedFat 3, Sodium 3775.9, Carbohydrate 35.1, Fiber 7.2, Sugar 20.6, Protein 9
CROSTINI WITH SUN-DRIED-TOMATO TAPENADE
Categories Food Processor Olive Tomato Bake Cocktail Party Capers Bon Appétit
Yield Makes about 36
Number Of Ingredients 7
Steps:
- Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
- Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.
SUN-DRIED TOMATO TAPENADE
This is from another web site. I haven't made yet, but it looks very simple to make without the anchovies. The recipe actually says a handful of kalamata olives and a drizzle of olive oil so I guessed.
Provided by cookalot 2
Categories Spreads
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Blend all ingredients in processor gradually adding olive oil until desired consistency. Taste occasionally to get it just right.
Nutrition Facts : Calories 350, Fat 30.8, SaturatedFat 4.2, Sodium 361.1, Carbohydrate 20.5, Fiber 5.1, Sugar 0.1, Protein 4.3
TAPENADE WITH SUN-DRIED TOMATOES
Provided by Davina Besford
Categories Condiment/Spread Sauce Olive Tomato Sauté Low Carb Summer Bon Appétit Australia
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Heat oil in a heavy large skillet over low heat. Add onions, sauté until dark brown, occasionally scraping up brown bits, about 30 minutes Transfer onions to processor. Add tomatoes and olive. Using on/off turns, process until chunky paste forms (do not puree). Season with pepper. Cool. (Can be made one week ahead. Cover; chill. Bring to room temperature before using.)
Tips:
- Choose the right tomatoes: Use high-quality, oil-packed sundried tomatoes for the best flavor.
- Prep your ingredients: Chop the sundried tomatoes, olives, capers, and herbs finely for a smooth texture.
- Use a food processor or blender: This will help you achieve a smooth and creamy consistency.
- Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or balsamic vinegar for a bit of acidity.
- Let the flavors meld: Allow the tapenade to rest for at least 30 minutes before serving to allow the flavors to meld.
- Serve with your favorite accompaniments: Tapenade can be served with crackers, bread, vegetables, or even grilled meats.
Conclusion:
Sundried tomato tapenade is a versatile and flavorful condiment that can be used in a variety of ways. It's easy to make and can be tailored to your own taste preferences. Whether you're serving it as an appetizer, a spread for sandwiches, or a marinade for grilled meats, this tapenade is sure to be a hit.
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
