Tapenade
This savory olive spread blends briny olives, capers, and anchovies with a touch of sweetness from dried fruit for a bold, Mediterranean-inspired appetizer perfect with crisp baguette toasts.
Makes 1 ½ cups
Ingredients
- 1 cup pitted kalamata olives
- 2 tablespoons capers
- 3 to 4 anchovy fillets
- 2 medium cloves of garlic, peeled and crushed
- 3 pitted prunes or dried figs
- ½ teaspoon freshly ground black pepper
- 2 to 3 mint leaves
- 2 tablespoons extra virgin olive oil
- 20 slices baguette or baguette toasts
Method
- Place the olives, capers, anchovy fillets, garlic, prunes, black pepper, mint and olive oil in a food processor and pulse to process, but do not let it become too smooth.
- Serve with the baguette or toasts.
