A Wine Snack Tapenade
- 50 grams Olives (pitted)
- 15 grams Extra virgin olive oil
- 10 grams Anchovies
- 8 grams Capers
- 5 grams Walnuts or pine nuts
- 1/2 tsp Grated cheese
- 1/3 tsp Grainy mustard
- 1/2 clove Garlic
- 4 to 5 Basil leaves ( optional)
- 1 Black pepper, baguette
- Just put all the ingredients in a food processor and process.
- Chop up the garlic clove beforehand and remove the sprout in the center (this is to not have chunks of garlic in the paste).
- If you are using pine nuts you can just put them in the food processor.
- If you are using walnuts or other large nuts, chop them up roughly as with the garlic before adding to the food processor.
- Process for a few seconds, then scrape down the sides of the bowl before processing some more so that everything is evenly incorporated (add black pepper to taste).
- I personally recommend that you stop processing when the tapenade is still a little chunky, rather than turning it into a smooth paste (about the consistency of small grain caviar.)
- Spread on toast or crackers.
- Combine with cream cheese and tomato to make bruschetta.
- Use as a flavoring for tomato sauce, dressing or pasta.
olives, olive oil, anchovies, capers, walnuts, cheese, mustard, clove garlic, basil, black pepper
Taken from cookpad.com/us/recipes/158561-a-wine-snack-tapenade (may not work)