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.
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Ali hussnain Tabbasum Ali hussnain Tabbasum
[email protected]I'm not a big fan of olives, but I really enjoyed this tapenade.
Jurgen Miranda (Ms.Luna Simply Luna)
[email protected]This is a very easy recipe to follow.
Khuda aur Muhabbat
[email protected]I made this tapenade for a party and it was a huge hit. Everyone loved it!
Boom City Studio
[email protected]I love the combination of flavors in this tapenade. It's the perfect appetizer or snack.
aphioe animation
[email protected]This is a great recipe. I've made it several times and it always turns out great.
William Heinzman
[email protected]My favorite tapenade!