Almond Olive Garlic Anchovy Tapenade Recipes

CROSTINI WITH ANCHOVY TAPENADE

Steps:

• Preheat the oven to 375 degrees F. Brush the bread lightly with oil on one side and arrange on a baking sheet. Bake until lightly dried out, about 10 minutes.
• Meanwhile, combine the olives, basil, parsley, oil, lemon juice, anchovy fillets, garlic and bell pepper in a food processor and pulse until very finely chopped.
• Transfer to a small serving bowl and serve with the crostini.

GREEN OLIVE AND ALMOND TAPENADE

Steps:

• Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.

ALMOND, OLIVE, GARLIC & ANCHOVY TAPENADE

Steps:

• Put all in magimax and blend

ANCHOVY TAPENADE

Steps:

• Place olives in a food processor. Pulse until coarsely chopped. Stir remaining ingredients into olives. Set aside.

FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON

Steps:

• Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
• In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
• Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.