Seven ways to en­joy a tape­nade

Calgary Herald - Calgary Herald New Condos - - Weekend Life -

1. Blend tape­nade with may­on­naise to cre­ate a dip for raw vegeta­bles.

2. Use as a spread for Mediter­ranean-style sand­wiches filled with such things as sliced toma­toes, grilled vegeta­bles, cheese and salami or other deli meats.

3. Use tape­nade as a top­ping on pizza or cros­tini.

4. Make a sim­ple ap­pe­tizer by set­ting a bowl of tape­nade on a plat­ter with a piece of brie or other creamy cheese, such as goat. Serve with a sliced baguette or crack­ers.

5. Toss tape­nade into a hot pasta dish or cold pasta salad.

6. Spread tape­nade on sal­mon or hal­ibut fil­lets be­fore bak­ing them.

7. Be­fore roast­ing chicken legs, lift the skin up and slide some tape­nade un­der­neath it.

Drain the warm apri­cots and place in a food pro­ces­sor. Add the re­main­ing in­gre­di­ents and pulse un­til well-com­bined, but still slightly coarse in tex­ture. Do not turn into a smooth paste.

Trans­fer the tape­nade to a tight seal­ing con­tainer and re­frig­er­ate un­til needed. It will keep at least 2 weeks. Warm the tape­nade to room tem­per­a­ture be­fore serv­ing.

Green olive, sun-dried

tomato tape­nade

Prep. time: 5 min­utes Cook­ing time: None Makes: About 2 cups (500 mL)

Place all in­gre­di­ents in a food pro­ces­sor and pulse un­til well­com­bined, but still slightly coarse in tex­ture. Do not turn into a very smooth paste.

Trans­fer the tape­nade to a tight-seal­ing con­tainer and re­frig­er­ate un­til needed. It will keep at least 2 weeks. Warm the tape­nade to room tem­per­a­ture be­fore serv­ing.

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