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.

Here are our top 6 tried and tested recipes!

GARBANZO BEAN AND OLIVE TAPENADE

Garbanzo Bean and Olive Tapenade image

Provided by Giada De Laurentiis

Categories appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 (15-ounce) can garbanzo beans, drained and rinsed
1 cup pitted black olives, such as kalamata
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice (from 1/2 large lemon)
1 tablespoon honey
1 teaspoon lemon zest
3/4 teaspoon chopped fresh rosemary leaves
1/4 teaspoon kosher salt
Serving suggestion: Belgian endive leaves, crudite

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

Tapenade image

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

Ingredients

1 clove garlic, chopped
1 ¾ cups whole, pitted kalamata olives
1 (2 ounce) can anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons lemon juice
4 tablespoons olive oil

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)

Tapenade Bread (A B M) image

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

Ingredients

1/4 cup pitted black olives (1/3 cup)
1 anchovy fillet (2)
2 tablespoons capers, drained (3 tablespoons)
1 garlic clove, crushed (1 1/2)
1 tablespoon olive oil (1 1/2 tablespoons)
1 large pinch ground black pepper (1/8 teaspoon)
1 teaspoon active dry yeast (1 1/2 teaspoons)
2 cups bread flour (3 cups)
2 tablespoons wheat bran (3 tablespoons)
2 teaspoons sugar (3 teaspoons)
1/2 teaspoon salt (3/4 teaspoon)
3/4 cup water (1 cup plus 2 tablespoons)

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

Deb's Tapenade image

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

Ingredients

2 (6 ounce) cans sliced black olives, drained
3 tablespoons capers
½ cup minced onion
1 clove garlic, minced
2 tablespoons chopped fresh parsley
¼ cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped red bell pepper

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

White Bean Tapenade image

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

Ingredients

1 15-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped
1/2 cup pitted mixed olives, coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 teaspoon thinly sliced lemon zest
1/8 teaspoon crushed red pepper flakes
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
1 baguette (for serving)

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

Pinto Bean Bread image

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

Ingredients

2 cups lukewarm milk
2 packages yeast
2 cups pinto beans, mashed
2 tablespoons sugar
2 teaspoons salt
2 tablespoons shortening, melted
5 -6 cups flour

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!