Best 5 Sundried Tomato Tapenade Recipes
Welcome to the world of delicious and versatile sundried tomato tapenade! This flavorful spread, originating from the sun-kissed region of Provence in France, has captivated taste buds worldwide with its vibrant colors and bold flavors. Made from a combination of sun-dried tomatoes, capers, olives, herbs, and olive oil, tapenade is a culinary masterpiece that adds a touch of Mediterranean magic to any dish. Whether you're looking to create a quick and easy appetizer, elevate your sandwiches and wraps, or transform your pasta dishes into culinary wonders, this guide will lead you through the art of crafting the perfect sundried tomato tapenade. Get ready to embark on a delightful journey as we explore the secrets of this captivating spread and discover how to make it at home.
Here are our top 5 tried and tested recipes!
OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 12 appetizer servings
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.
Nutrition Facts : Calories 91 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 459 milligrams, Carbohydrate 9 grams, Fiber 6 grams, Protein 2 grams, Sugar 0 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 ON POLENTA TRIANGLES
Categories Food Processor Olive Tomato Vegetarian Cornmeal Bon Appétit
Yield Makes 24
Number Of Ingredients 16
Steps:
- For Tapenade:
- Combine all ingredients in processor. Using on/of turns, process until finely chopped. Transfer to small bowl. Season with salt and pepper.
- For Polenta:
- Combine whipping cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour. (Tapenade and polenta can be made 1 day ahead. Cover separately and chill.)
- Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and sauté until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels; drain.
- Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.
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 AND KALAMATA OLIVE TAPENADE
Recipe From Oxmoor House. Note: Ready-to-Use Sun-Dried Tomatoes: Be sure to buy ready-to-use sun-dried tomatoes packed without oil for this savory spread. Because they've undergone a special process that adds back moisture, there's no need to reconstitute them, and they don't have the high fat of dried tomatoes packed in oil. Like all sun-dried tomatoes, this convenient product is high in vitamin A and is a good source of potassium.
Provided by gailanng
Categories Vegetable
Time 5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
- Serve immediately, or cover and chill until ready to serve.
Nutrition Facts : Calories 56.4, Fat 3, SaturatedFat 0.4, Cholesterol 0.8, Sodium 387.9, Carbohydrate 6.9, Fiber 1.8, Sugar 4.1, Protein 2
Tips:
- Choose ripe and flavorful sundried tomatoes. This will ensure that your tapenade has the best possible flavor.
- Use a variety of olives. This will add complexity and depth of flavor to your tapenade.
- Don't be afraid to experiment with different herbs and spices. This is a great way to personalize your tapenade and make it your own.
- Be careful not to over-process the tapenade. You want it to have a slightly chunky texture.
- Serve the tapenade with a variety of accompaniments. This could include crackers, bread, vegetables, or cheese.
Conclusion:
Sundried tomato tapenade is a delicious and versatile dip or spread that can be used for a variety of appetizers, snacks, and meals. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy recipe, give sundried tomato tapenade a try. You won't be disappointed!
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