Best 6 Bread With Bean Tapenade Recipes
Experience the fusion of flavors with our delightful bread and bean tapenade recipe. This dish combines the rustic charm of freshly baked bread with the vibrant and savory flavors of a homemade tapenade made from aromatic beans, herbs, and tangy Mediterranean spices. Whether you're looking for a simple yet elegant appetizer or a satisfying snack, this recipe will take your taste buds on a culinary journey. So, gather your ingredients, preheat your oven, and let's embark on this delicious adventure.
Check out the recipes below so you can choose the best recipe for yourself!
GARBANZO BEAN AND OLIVE TAPENADE
Provided by Giada De Laurentiis
Categories appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary, and salt. Blend until smooth.
- Spread the tapenade onto Belgian endive spears or serve as a dip with crudite.
Nutrition Facts : Calories 224 calorie, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 6 grams, Sugar 6 grams
TAPENADE
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Provided by Jim Clark
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g
TAPENADE BREAD (A B M)
Based on a delicious and savory recipe from Madge Rosenberg's wonderful cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "Tapenade is a coarse puree of olives, anchovies, and garlic that can fill and flavor eggs, pasta, or beans or be spread on toast. With the bread machine, the tapenade is incorporated into the bread, which can be toasted and used as a base for hors d'oeuvres. Since Tapenade Bread is garlicky, top it very simply with mild goat or cottage cheese or with hard-cooked eggs or cold meat." The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. In addition to a bread machine, this recipe requires a food processor. I estimated a 4 hour bread cycle, although your machine might be quicker! (I also took the liberty of correcting the 1 ½ pound measurement for sugar from 3 tablespoons to 3 teaspoons.) Posted for ZWT5.
Provided by mersaydees
Categories Easy
Time 4h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Make the tapenade by processing the olives, anchovy fillet(s), capers, garlic, olive oil, and pepper in a food processor.
- Add all ingredients including the tapenade to your bread machine in the order recommended by its manufacturer, and select the bread cycle.
Nutrition Facts : Calories 1145.7, Fat 20.7, SaturatedFat 2.9, Cholesterol 3.4, Sodium 2079.6, Carbohydrate 209.3, Fiber 12.6, Sugar 9.2, Protein 30.6
DEB'S TAPENADE
This is an olive dip that makes for a great appetizer or to serve as a topping on meat. Cut little baguettes into small rounds for dipping. You can use bread sticks, crackers, sliced peppers, or other veggies for dipping as well.
Provided by Deb S.
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 12
Number Of Ingredients 11
Steps:
- Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
- Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 3.3 g, Cholesterol 1.5 mg, Fat 5.8 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 435.3 mg, Sugar 0.8 g
WHITE BEAN TAPENADE
Provided by Mary Frances Heck
Categories Condiment/Spread Bean No-Cook Low Fat Vegetarian Quick & Easy High Fiber Wheat/Gluten-Free Spring Summer Vegan Bon Appétit
Yield Makes 6 servings (makes about 2 cups)
Number Of Ingredients 9
Steps:
- Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve tapenade with baguette.
- DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.
PINTO BEAN BREAD
Delicious, light, different high protein bread. A great use for leftover beans, if you ever have any. You can leave out the middle rising but the bread will be more dense.
Provided by wildheart
Categories Yeast Breads
Time 3h15m
Yield 32 slices
Number Of Ingredients 7
Steps:
- Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
- Stir in the yeast and wait for it to bubble.
- If it has not bubbled in 5 minutes, get new yeast.
- Stir in 5-6 cups flour, to make a kneadable dough.
- Knead 5-10 minutes, until satiny.
- Place in a greased bowl, turning to grease dough.
- Cover loosely with a clean damp cloth and let rise till double.
- Punch down; let rise again.
- Punch down; shape into 2 loaves.
- Place in greased loaf pans.
- Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.
Tips:
- Choose the right beans: For this recipe, cannellini beans, chickpeas, or black beans are all good choices. If you're using canned beans, rinse and drain them before using.
- Use fresh herbs: Fresh herbs like basil, oregano, and rosemary will give your tapenade the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but use about half the amount.
- Don't over-process the tapenade: You want the tapenade to have some texture, so don't over-process it in the food processor. A few pulses should be enough.
- Taste the tapenade before serving: Adjust the seasonings to your taste. You may want to add more salt, pepper, or lemon juice.
- Serve the tapenade immediately or store it in the refrigerator for later use: The tapenade will keep in the refrigerator for up to 5 days.
Conclusion:
Bean tapenade is a delicious and versatile spread that can be used in a variety of dishes. It's perfect for sandwiches, wraps, salads, and appetizers. It's also a great way to use up leftover beans. So next time you have a can of beans in your pantry, try making this easy and flavorful bean tapenade. You won't be disappointed!
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