Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Olive Tapenade with Crudités

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Olive Tapenade with Crudités Empty Olive Tapenade with Crudités

    Post by Lobo Thu 21 Jan 2016, 10:22 pm

    Olive Tapenade with Crudités Img44l
    Olive Tapenade with Crudités
    Olive Tapenade with Crudités Translucent
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    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Servings: 8
    Originating in the Provence region of France, tapenade is a thick spread made from olives, anchovies, garlic and other ingredients. Serve it with pita wedges and crudités for a simple appetizer, or use it to make our Grilled Vegetable and Cheese Panini.






    • 13

    Ingredients:


    • 1 1/2 cups pitted mild brine-cured olives, such
        as Kalamata or black niçoise, or a combination
    • 2 Tbs. roughly chopped anchovy fillets
    • 1 1/2 Tbs. coarsely chopped fresh flat-leaf
        parsley
    • 2 garlic cloves, finely chopped
    • 1 1/2 Tbs. cognac or brandy
    • 1 1/2 Tbs. fresh lemon juice
    • 1/2 tsp. freshly ground white pepper
    • 1/4 cup extra-virgin olive oil
    • Pita wedges for serving

    • Assorted crudités for serving


    Related Recipes


    Directions:

    In a food processor, combine the olives, anchovies, parsley, garlic, cognac, lemon juice and white pepper. Pulse once or twice to combine roughly, then add the olive oil and pulse briefly, stopping once or twice to scrape down the sides of the bowl. The texture should be chunky, rather than a smooth puree. Serve with pita wedges and crudités. Makes about 1 1/3 cups.
    Williams-Sonoma Kitchen.
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