Wednesday, September 29, 2010

Sun-dried Tomato Tapenade

I made this for a Fourth of July gathering this summer.  I spread it on some bruschetta, sprinkled some bleu cheese crumbles sprinkled on top, and stuck it back in the oven so the cheese could melt a bit.  I don't have any pictures of it, but you can probably imagine this red, white, and (bleu) appetizer.  This tapenade also makes a great pizza sauce (we put it on a grilled pizza with caramelized onions and bleu cheese).

Total Time: a minute
Makes a little over a cup

Ingredients:

3/4 C sun-dried tomatoes, drained
1/4 C drained capers
1/3 C reserved oil from tomatoes
2 garlic cloves, roughly chopped
3/4 tsp dried oregano
1 tsp fresh lemon juice
freshly ground black pepper, to taste
olive oil

Procedure:

Pulse tomatoes in food processor until finely chopped; add the next 6 ingredients and pulse until well combined.  With the processor running, slowly add enough olive oil to make a think, spreadable paste, about 6-8 seconds (I make this a little thinner for a pizza sauce).


Here is the Fourth of July cheese and fruit platter I served as another appetizer. Raspberries, blueberries,and butterkäse. As a final touch, I drizzled a balsamic-port reduction on the top of the skewers.



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