Wednesday, February 25, 2009

Sun-dried Tomato and Black Olive Tapenade

Perfect for impromptu parties, this tangy tapenade is beautifully simple and yummy. Even better the next day, after flavors have had a chance to marry.

Sun Dried Tomato and Black Olive Tapenade

½ Cup Sun-dried Tomatoes (not oil packed), roughly chopped,
½ Cup Black Olives (preferably Kalamata), pitted, roughly chopped
¼ Cup Good Balsamic Vinegar
¼ Cup Extra Virgin Olive Oil
1 Tbs. Garlic, minced
1 ½ Tbs. Fresh Oregano Leaves, chopped

½ tsp. Kosher Salt
½ tsp. Freshly Ground Black Pepper

1 Baguette, sliced at a slight angle to create oval shaped piece, about ½” thick
Extra Virgin Olive Oil

Feta and Additional Fresh Oregano for garnish

Combine all ingredients except fresh oregano in bowl of food processor. Pulse quickly, two or three times to mix ingredients. It’s best to leave mixture rough and chunky. Remove from food processor, add in oregano and season with salt and pepper. Let sit and marinate for at least an hour at room temperature.

Place baguette slices on cookie sheet, and brush both sides with olive oil. Bake baguette slices in 400 degree oven until lightly golden and crisped. Remove pan from oven and place baguette slices on serving platter. Place a heaping teaspoon of the tapenade in center of baguette slices. Sprinkle with feta and additional oregano sprigs and serve.

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