Olive And Sun Dried Tomato Tapenade With Endive Leaves Recipe 55 Recipes
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
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
SUN-DRIED TOMATO AND PEAS ON ENDIVE SPEARS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the peas, sun-dried tomatoes, and garlic in a food processor. Pulse the machine until the peas and tomatoes are finely chopped. Add the olive oil and pulse until the olive oil is incorporated and the mixture is minced but not yet pureed. Transfer to a small bowl and stir in the salt and pepper.
- Serve as a dip with the endive spears alongside.
SUN-DRIED TOMATO TAPENADE
This is from another web site. I haven't made yet, but it looks very simple to make without the anchovies. The recipe actually says a handful of kalamata olives and a drizzle of olive oil so I guessed.
Provided by cookalot 2
Categories Spreads
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Blend all ingredients in processor gradually adding olive oil until desired consistency. Taste occasionally to get it just right.
Nutrition Facts : Calories 350, Fat 30.8, SaturatedFat 4.2, Sodium 361.1, Carbohydrate 20.5, Fiber 5.1, Sugar 0.1, Protein 4.3
SUN-DRIED TOMATO TAPENADE
This tapenade makes a great dressing for pasta salad or topping for grilled swordfish, tuna or veal.
Provided by Dancer
Categories Sauces
Time 15m
Yield 2/3 c.
Number Of Ingredients 6
Steps:
- In a small bowl, cover tomatoes with boiling water.
- Let steep until softened, about 30 minutes.
- Drain, reserving 1/4 cup of the liquid.
- Finely chop tomatoes and return to the bowl.
- Mash garlic with salt until it forms a paste.
- Add to tomatoes, along with basil, oil and reserved steeping liquid.
- Mix well.
Nutrition Facts : Calories 342.7, Fat 22, SaturatedFat 3, Sodium 3775.9, Carbohydrate 35.1, Fiber 7.2, Sugar 20.6, Protein 9
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