Best 3 Olive And Sun Dried Tomato Tapenade With Endive Leaves Recipes
Olive and sun dried tomato tapenade is a versatile and flavorful Mediterranean spread. Made with a combination of olives, sun dried tomatoes, herbs, and spices, it is packed with savory and tangy flavors. A popular way to enjoy tapenade is to serve it as an appetizer or snack, spread on crackers or bread. It can also be used as a marinade for grilled meats or vegetables, or as an ingredient in pasta dishes. In this article, we will explore a delicious recipe for olive and sun dried tomato tapenade, accompanied by endive leaves as a crispy and refreshing vessel for scooping. Join us as we uncover the art of creating this delectable dish, perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES RECIPE - (5/5)
Provided by á-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.
OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES
Only 4 ingredients in this recipe. I have not tried this yet but sounds promising. This is a Giada De Laurentiis recipe.
Provided by cookiedog
Categories Greens
Time 20m
Yield 12 serving(s)
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 inches 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 careful 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.
Nutrition Facts : Calories 101.7, Fat 7.3, SaturatedFat 1, Sodium 541, Carbohydrate 9.4, Fiber 6.2, Sugar 0.3, Protein 2.4
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
Tips:
- To make the most flavorful tapenade, use high-quality ingredients. Look for sun-dried tomatoes that are plump and moist, and Kalamata olives that are briny and flavorful.
- If you don't have time to roast your own tomatoes, you can use store-bought sun-dried tomatoes. Just be sure to soak them in hot water for 15 minutes before using to rehydrate them.
- Use a food processor to chop the ingredients for the tapenade. This will help to create a smooth and consistent texture.
- If you don't have a food processor, you can chop the ingredients by hand. Just be sure to chop them very finely.
- Season the tapenade to taste with salt, pepper, and red pepper flakes. You can also add other herbs and spices to taste, such as basil, oregano, or garlic powder.
- Serve the tapenade with endive leaves, crackers, or bread. You can also use it as a sandwich spread or as a dip for vegetables.
Conclusion:
Olive and sun-dried tomato tapenade is a delicious and versatile appetizer or snack. It is easy to make and can be tailored to your own taste preferences. Whether you serve it with endive leaves, crackers, or bread, this tapenade is sure to be a hit.
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